Happy first day of Summer everyone.
If the weather in your neck of the woods is anything like it is in mine…. it’s already irritatingly hot and humid.
Now, with that in mind, you may not be inclined to spend anytime over a stove… but trust me, this is one recipe that is totally worth dealing with a little extra heat in the kitchen.
These homemade salted caramel bites are super simple to make and wonderfully delicious to eat… and share.
This recipe only requires four simple ingredients but they are ingredients that definitely pack a huge punch when combined.
Scroll down a bit to download the full recipe and instructions.
Now, you’ll end up with a huge sheet of caramel after you make it and you can cut it into whatever size you like.
Of course, you can cut the caramel slab into strips, rectangles or bite-size squares like I did.
Cutting caramel is surprisingly therapeutic. Who knew?
- 4 cups heavy cream
- 4 cups sugar
- 2 cups light corn syrup
- ¾ cup unsalted butter
- 1 tablespoon of vanilla
- 1 tablespoon sea salt
- You'll also need a candy thermometer, a baking tray with four sides and a little extra sea salt for sprinkling.
- Spray baking tray with cooking spray on surface and sides.
- Combine cream, sugar, corn syrup and butter in a large stock pot and bring to a boil.
- Stir frequently to prevent the mixture from sticking.
- Continue to cook over medium heat until the candy thermometer reaches 248 degrees. This will probably take about 35-45 minutes.
- The mixture will be very thick (and extremely hot).
- Quickly stir in the vanilla and sea salt.
- Carefully pour the mixture into the pan and allow to cool overnight or for about 8-10 hours.
- Once candy is completely cool and hard, use a knife to loosen caramel along edges of pan.
- Turn caramel sheet out of pan and onto a large cutting board.
- Carefully cut into bite-size squares.
- Store in an air-tight container or wrap individually and gift to caramel loving friends and family.
- Candy should keep for about 2 weeks.
Sprinkle a small amount of course sea salt on top of the finished caramel for a nice looking contrast as well as a burst of additional flavor.
The small infusion of salty into the sweet is just delicious and underlying it all is a hint of butter too.
It’s a fabulously delicious combination and you will not be able to stop at eating just one (or two or more).
I really like the idea of wrapping them individually and that’s especially if you plan on gifting them to your caramel-loving friends and family.
I’ve tried wrapping these candies in wax paper and parchment paper before but I don’t think they looked as nice as these clear cellophane wrappers look.
Also, professional wrappers twist and stay twisted on the ends a little better too so, the candies will stay fresher, longer.
You can find a variety of clear cellophane, colorful, white frosted and opaque wrappers online.
GIFT IDEA: Cut the caramel into 8-inch strips and wrap individually in pretzel stick baggies for irregular-sized but equally tasty gifting.
You can store the caramel in an air-tight container for up to about 2 weeks.
But, I’ve got to tell you… they didn’t make it anywhere close to that long in my household.
Be prepared to see them gobbled up in just a few days.
Thanks for stopping by.
See you back here next time. ♥