There are lots of delicious candies out there…
But none quite as good as salted, soft caramels, and now you can make them at home.
Let’s make chewy salted caramel bites.
Start by lining a small baking dish (8x8) with parchment paper. Be sure to leave excess on all sides.
Lightly oil parchment paper to prevent the caramel from sticking.
In a small saucepan, heat 1 cup of whipping cream, 1/2 cup salted butter and 1/4 teaspoon salt until the butter has melted.
Turn off heat and set aside.
In a large saucepan, gently stir together 1/4 cup water, 1/4 cup light corn syrup and 1 and 1/2 cup sugar.
Try to avoid getting any sugar crystals on the sides of the pan while stirring. If you do get sugar crystals on the sides of the pan, brush them down with a damp pastry brush.
Place a candy thermometer in saucepan. It is critical to use a candy thermometer when making caramel as you're working with very specific temperatures.
Heat your saucepan to medium-high. Once the sauce pan is on the heat, do NOT stir the mixture!
After a minute or so, you'll start to see bubbles form around the edges and then push the liquid into the center.
When your candy thermometer reaches 300˚F, turn off the heat and CAREFULLY whisk in the cream mixture. The mixture will bubble and rise so use extreme caution while whisking.
Once the mixture is combined, turn the heat on to medium. Do NOT stir.
Your caramel is ready when the thermometer reads between 245˚F and 250˚F.
Turn off the heat and quickly stir in 1 teaspoon vanilla extract and 1 tablespoon liqueur (if you choose).
Be sure not to scrape the bottom of the pan because burned bits may have formed and will end up in your finished product.
Pour the mixture into your prepared pan and tap it on the counter a few times to release any air bubbles.
Allow the caramel to set for 20-30 minutes before topping with salt.(Fleur de sel, coarse sea salt or pink Himalayan salt all work well.)
Allow the caramel to set for at least 2 hours before cutting it into to pieces.
Wrap caramel bites individually with wax paper and store in the refrigerator for up to one week.
Check out the video below for lots of extra tips to make the perfect caramels.
Then eat and enjoy!