Salted Caramel Caramels

Instructions

1. 1

   In a medium saucepan, combine the granulated sugar, 120ml of the heavy cream, and 10g of flaky sea salt. Place the saucepan over medium heat and cook, stirring occasionally, until the sugar has dissolved.

   Tip: Be careful not to burn the sugar.

2. 2

   Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 10 minutes, or until the mixture reaches 115°C on a candy thermometer.

   Tip: Use a candy thermometer to ensure the correct temperature.

3. 3

   Remove the saucepan from the heat and slowly pour in the remaining 280ml of heavy cream. The mixture will bubble up and steam vigorously, so be careful.

   Tip: This is where the magic happens!

4. 4

   Return the saucepan to medium heat and cook, stirring constantly, until the mixture reaches 115°C again.

   Tip: This step is crucial for creating the perfect caramel.

5. 5

   Remove the saucepan from the heat and stir in the unsalted butter until it has melted. Add the pure vanilla extract and stir to combine.

   Tip: Don't worry if the mixture seems a bit grainy – it will come together in the end.

6. 6

   Pour the caramel mixture onto a greased surface, such as a silicone mat or a piece of parchment paper.

   Tip: Use a spatula or spoon to spread the mixture evenly.

7. 7

   Let the caramel cool and set at room temperature for at least 30 minutes.

   Tip: Be patient – this is the hardest part!

8. 8

   Melt the dark chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.

   Tip: You want the chocolate to be smooth and glossy.

9. 9

   Dip each piece of caramel into the melted chocolate, then roll them in confectioners' sugar to coat.

   Tip: This is where the salted caramel sauce comes in – dip each piece in the sauce and then roll in confectioners' sugar.

10. 10

    Roll each piece in the unsalted candied bacon to coat.

    Tip: This is the final touch – the smoky, salty flavor of the bacon pairs perfectly with the sweet caramel.

11. 11

    Serve the salted caramel caramels at room temperature, or store them in an airtight container in the refrigerator for up to 5 days.

    Tip: Enjoy your delicious creations!

12. 12

    Optional: If you want to make the caramels more festive, you can roll them in chopped nuts or sprinkles before serving.

    Tip: Get creative and make them your own!