Caramel Caramels

Instructions

1. 1

   Preheat your oven to 150°C (300°F). Line a baking sheet with parchment paper.

   Tip: Optional: Use a silicone mat for easy cleanup

2. 2

   In a medium saucepan, combine the granulated sugar, sea salt, and 100ml of water. Place the saucepan over medium heat and stir until the sugar has dissolved.

   Tip: Optional: Use a candy thermometer for precise temperature control

3. 3

   Bring the sugar mixture to a boil, then reduce the heat to medium-low and simmer for 10 minutes, or until the mixture reaches 150°C on a candy thermometer.

   Tip: Optional: Be careful not to stir the mixture too much, as this can cause it to crystallize

4. 4

   Remove the saucepan from the heat and carefully pour in the heavy cream. The mixture will bubble and steam vigorously, so be careful not to splash any of the hot caramel.

   Tip: Optional: Use a spatula to gently fold in the vanilla extract

5. 5

   Add the unsalted butter and caramel color to the saucepan and stir until the butter has melted and the mixture is smooth.

   Tip: Optional: If the mixture is too thick, you can add a little more heavy cream to thin it out

6. 6

   Pour the caramel mixture into a greased 20cm x 20cm baking dish. Let it cool and set at room temperature for at least 30 minutes.

   Tip: Optional: If you prefer a firmer caramel, you can let it set in the refrigerator for 10-15 minutes

7. 7

   Once the caramel has set, use a sharp knife to cut it into small squares. Roll each square into a ball and then flatten it slightly into a disk shape.

   Tip: Optional: You can also roll the caramel disks between your hands to shape them into a more precise cylinder

8. 8

   Place the caramel disks on a baking sheet lined with parchment paper and refrigerate for at least 30 minutes to set.

   Tip: Optional: You can also dip the caramel disks in melted chocolate for an extra layer of flavor and texture

9. 9

   Just before serving, dust the caramel disks with confectioners' sugar and serve chilled.

   Tip: Optional: You can also store the caramel disks in an airtight container in the refrigerator for up to 5 days

10. 10

    To make the caramel bits, melt the caramel bits in a double boiler or in a microwave-safe bowl in 30-second increments, stirring between each interval until smooth.

    Tip: Optional: You can also add a few drops of food coloring to the melted caramel to create a fun color