Gluten Free Jersey Caramels

Gluten Free Jersey Caramels

These Gluten Free Jersey Caramels are truly addictive and to be honest, probably one of the reasons I don’t make them too often!

I decided to try making a batch a few years ago, given the store bought variety typically contain gluten. They were surprising simple to make and a great way to use up the excess fondant from our Wedding Cupcakes. This time around, I used leftover fondant from Lyla’s birthday cake and they tasted just as delicious!

The original recipe is from and I have my Mum to thank for my Jersey Caramels addiction.

Thanks for stopping by!
The Naughty Dietitian.

Jersey Caramels Gluten Free
Servings: 96 squares
  • 1 can (395g) condensed milk
  • 1 cup brown sugar
  • 2 tbsp glucose syrup
  • 2 tbsp golden syrup
  • 125 g butter, chopped
  • 180 g white chocolate, finely chopped
  • 400 g fondant
  • ½ teaspoon vanilla essence
  1. Grease and line the base and sides of a 17cm x 27cm slice pan with baking paper.

  2. Make the first layer of caramel. Place half the condensed milk, sugar, glucose syrup, golden syrup and butter in a medium sized saucepan and stir  over low heat until the sugar has dissolved and butter melted (approx. 4 minutes). Then continuing to stir, increase to medium-low heat and bring to a simmer for a further 4 minutes or until the mixture has started to thicken. Remove from the heat and stir in the white chocolate until melted and well combined. Whilst the mixture remains hot quickly spoon the caramel mixture into the base of the slice pan, spreading evenly. Set aside for 20 minutes.    

  3. Whilst the first layer of caramel is cooling lightly dust your kitchen bench with icing sugar. Knead icing until smooth then gradually add the vanilla essence in 2 batches. Roll icing out between 2 sheets of baking paper to form a 5mm-thick, 20cm x 30cm rectangle. Cut a 17cm x 27cm rectangle from icing. Carefully place icing on caramel mixture. Press lightly to secure. Tip: You can roll the icing out in two batches if easier, making two rectangles of icing that cover the first layer of caramel in the base of the slice pan when joined. 

  4. Repeat step 2 and make the second layer of caramel. Pour/spoon the mixture on top of icing and use a spatular if needed to ensure the mixture evenly covers the fondant layer. Set aside for 20 minutes to cool before covering pan with plastic wrap and refrigerating overnight or until firm. Remove from pan. Trim all sides. Cut into 2cm squares.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating