Salted ‘Datey’ Caramels

Salted Datey Caramels

Salted ‘Datey’ Caramels.

Recently I started to experiment with salted caramel in my kitchen. I really enjoyed making caramel with dates a couple of weeks ago. I was inspired by one recipe in a cook book that my husband brought me for my birthday. So I uploaded 2 NEW salted caramel recipes to my blog.

Once again I have been inspired this week to make more salted caramel foods. Plus I have used dates in this recipe again. The dates add a certain toffee like flavour and we have not stopped eating these delicious chewy bits. I know there is a lot of sugar in them so I try not to eat too many. However, they are truly yummy and I think I may have eaten more than my daily allowance occasionally. Oops, oh well it’s nearly Christmas.

As Christmas is just around the corner I thought these would make great presents for friends and family. I will be making these caramels for my Christmas Hampers this year. They last a long time too so they can be made in advance of present giving. Plus I thought these would make a fantastic after dinner treat on Christmas day. Instead of the usual chocolates that get handed round, why not try these instead.

Makes loads

Salted Datey Caramels 2

Salted Datey Caramel


  • Saucepan
  • Spoon
  • Bowl
  • Colander
  • Baking tray
  • Thermometer


  • Medjool dates x 10 – 12
  • Boiling hot water x enough to cover the dates
  • Water x 50mls
  • Coconut sugar or brown sugar x 150g
  • Ghee or unsalted butter x 100g
  • Coconut milk x 200mls
  • Salt
  • Oil


  • Grease the baking tray with oil and set aside.
  • Prepare all of your ingredients.
  • Start by removing the stones from the dates and put them into a bowl.
  • When all the stones are removed, pour over the boiling hot water until they are covered.
  • Leave to soak for 5 minutes.
  • Drain the water in a colander and set aside.
  • Now put the coconut cream. butter and dates into a blender or Nutribullet and blend.
  • Once the mixture is smooth set it aside.
  • Put the sugar in a saucepan and add the water.
  • Turn the heat onto high and let it cook until the sugar dissolves.
    • It will take about 5 minutes so be patient.
  • After 5 minutes put a lid on the sauce pan and turn the heat down to a medium temperature.
  • After a minute or so remove the lid.
    • It’s to stop the caramel from becoming grainy.
  • Next pour the blender mixture into the sugar substance bit by bit.
  • Keep stirring the mixture slowly and carefully.
  • When all the ingredients are stirred together, continue to stir until the mixture starts to thicken.
  • Turn the heat back up to high and keep stirring.
  • Place the thermometer into the mixture and wait for it to get to 245°C for soft boiled.
  • It will probably take around 15 minutes but it’s so worth it.
  • Then pour the caramel into the tray.
  • Try to spread it as evenly as you can until it’s flat on the baking tray.
  • Leave to cool for at least 4 hours.
  • When the caramel is completely cool sprinkle over the salt.
  • Cut into the salted caramel into pieces.
  • Serve and enjoy.
Salted Datey Caramels 5

Salted ‘Datey’ Caramels

Salted Caramel is very labour intensive and I have to say it wasn’t the easiest sweet treat to cook. Plus it’s also very sugary but I think it’s OK occasionally to treat yourself especially at Christmas. As I mentioned earlier I will be making these lush bits for my Christmas Hampers. We will probably also have them on Christmas day but they can be enjoyed at anytime during the year. However you decide to eat these salted caramels, as always, enjoy.

What are your favourite treats to eat at Christmas? Let me know in the comments below and please don’t forget to like and follow me. Thank you xxx