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Edward hayden caramel squares edite
Harry Weir and Brian Clarke

Sea salt caramel squares

The caramel squares from Edward Hayden are deliciously decadent.

Serving: 16
Time: 1hr- 1hr 30mins
Difficulty: Easy


For the base:

  • 200g plain flour
  • 110 caster sugar
  • 110g butter or margarine, melted

For the filling:

  • 110g butter
  • 110g brown sugar
  • 1 tin condensed milk
  • 2 tablespoons golden syrup

For the topping:

  • 175g dark chocolate, melted
  • Sea salt flakes


  1. Preheat the oven to 170ºC/gas mark 3. Grease and line a 28cm x 18cm tin with parchment paper, ensuring that the full tin is covered, ie. base and sides.
  2. Mix together the flour, sugar and melted butter and press this mixture into the lined traybake tin. Bake in the preheated oven for approximately 10 minutes until just set.
  3. Meanwhile combine the butter, sugar, condensed milk and golden syrup into a medium-sized saucepan and bring to a gentle boil over a low heat. Cook for 3-4 minutes, whisking continuously, ensuring that the mixture is bubbling. Pour this onto the biscuit base and return to the oven and cook for a further 10 minutes. Remove from the oven and allow to cool down completely at this stage.
  4. Once sufficiently cool, spread with the melted dark chocolate. Once set, cut into squares, sprinkle them with the sea salt crystals and try not to eat more than one with each cup of coffee!


If you can resist, these will keep for several days in an airtight container.