Description
These Salted Caramel Bites are a rich and indulgent treat featuring a perfect balance of sweet, buttery caramel and a hint of sea salt. Easy to make and ideal for sharing, these homemade bites offer a luscious melt-in-your-mouth texture with a delightful salty twist.
Ingredients
Scale
Caramel Mixture
- 1 cup granulated sugar
- 1/2 cup light corn syrup
- 1/2 cup unsalted butter, cubed
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1 teaspoon sea salt
- Additional flaky sea salt for topping
Instructions
- Prepare Baking Pan: Line an 8×8-inch baking pan with parchment paper and lightly grease it to prevent sticking. Set aside until ready to use.
- Combine Ingredients: In a heavy-bottomed saucepan, combine the granulated sugar, light corn syrup, cubed unsalted butter, and heavy cream to start forming the caramel base.
- Initial Cooking: Cook the mixture over medium heat, stirring constantly to ensure even melting and to prevent burning, until the mixture begins to bubble and the butter is fully melted.
- Thicken Caramel: Reduce the heat to medium-low and continue stirring continuously for 10 to 15 minutes. The caramel thickens and takes on a deep golden color, reaching approximately 240°F if using a candy thermometer, indicating the soft-ball stage.
- Finish Flavoring: Remove the pan from heat and stir in the vanilla extract along with 1 teaspoon of sea salt to enrich the flavor and add a subtle salty contrast.
- Set Caramel: Pour the hot caramel evenly into the prepared baking pan, spreading it smoothly, then allow it to sit at room temperature for about 2 hours, giving it enough time to fully set and firm up.
- Cut and Serve: Once set, sprinkle flaky sea salt over the top for added texture and flavor. Lift the caramel slab out of the pan using the parchment paper and cut into small, bite-sized squares with a sharp knife.
Notes
- For best results, use a heavy-bottomed saucepan to ensure even heat distribution and prevent scorching.
- Using a candy thermometer helps achieve the perfect caramel consistency at 240°F (soft-ball stage).
- If the caramel is too sticky to cut, chill it briefly in the refrigerator before slicing.
- Store leftovers in an airtight container at room temperature for up to one week or in the refrigerator for longer freshness.
- Be cautious when cooking caramel as the mixture gets extremely hot.
