Salted Caramel Filled Eggs

This is a lovely treat to make at home this Easter. You can use bought hollow chocolate eggs, or use these instructions if you'd like to have a go at making your own. If you are using shop-bought hollow eggs, you'll need to take the tops off. To do this, dip a sharp knife in hot water, wipe it dry, then score around the top of the egg and slice the top off.


  • 200g caster sugar
  • 125ml water
  • 100g unsalted butter, cubed (at room temp)
  • 100ml double cream (at room temp)
  • 1 tsp sea salt


  1. Place the water and sugar in a heavy-based pan over medium heat. Swirl gently to ensure all the sugar is submerged; don’t stir.
  2. Keep an eye on the pan while it heats, after a good few minutes bubbles will have formed on the surface, and you will start to see some colour around the edge.
  3. When the overall colour is light amber, remove the pan from the heat.
  4. Add the cubed butter and whisk.
  5. Slowly pour in the cream and whisk (adding too fast can cause it to crystallise).
  6. Add half of the salt to begin with, taste, and add more if needed.
  7. Allow to cool, then spoon into your chocolate eggshells to serve as dessert.

Tip: The salted caramel is very rich, so you could put a scoop of ice cream (or chopped fruit) into the egg and then drizzle over the salted caramel sauce.

Tip: Try to plan ahead for this recipe to allow time to bring the butter and cream to room temperature; this will help prevent the sauce from crystallising.