Soft Caramel


Preparation info

    • Difficulty


Appears in

Bad Girl Bakery

Bad Girl Bakery

By Jeni Iannetta

Published 2021

  • About

This is the soft caramel we use in our Salted Caramel Crumble Bar, brownie and layer cakes: basically the same recipe as our Millionaire Caramel, just boiled for less time. It tastes wonderful and keeps for three days in the fridge, so it’s a very useful ingredient to have on hand.


  • a big, heavy-based pan
  • a long-handled heatproof spatula or spoon
  • 175 g unsalted butter, cubed
  • 1 x 397 g


Put the butter, condensed milk, dark and light brown sugars, maple syrup, vanilla and sea salt in a big, heavy-based pan. Put over a low heat to melt. Stir regularly to stop it catching. Once it’s all melted and you can’t see any lumps of solid butter, turn the heat up to medium and keep stirring all the time until the mixture comes to the boil.

Once the mixture is boiling and there are