White Chocolate Caramels

Instructions

1. 1

   Line an 18cm square baking tin with parchment paper, leaving some overhang for easy removal.

   Tip: Optional helpful tip or null

2. 2

   In a medium saucepan, combine the white chocolate, heavy cream, sugar, and salt. Place over medium heat and cook, stirring occasionally, until the sugar has dissolved.

   Tip: Be patient, as this may take a few minutes.

3. 3

   Bring the mixture to a simmer and cook for 5 minutes, or until the white chocolate has melted and the mixture is smooth.

   Tip: Use a spatula to scrape the sides of the saucepan, ensuring everything is well combined.

4. 4

   Remove the saucepan from the heat and stir in the unsalted butter, cocoa powder, and vanilla extract until the butter has melted.

   Tip: Be gentle, as the mixture may bubble up slightly.

5. 5

   Pour the caramel mixture into the prepared baking tin and sprinkle with sea salt.

   Tip: Let the mixture cool slightly, allowing the sea salt to set.

6. 6

   Let the caramel cool and set completely, at least 30 minutes.

   Tip: Once set, lift the caramel out of the tin using the parchment paper and transfer to a wire rack to cool completely.

7. 7

   Once cooled, cut the caramel into small squares and serve.

   Tip: Optional: store any leftovers in an airtight container at room temperature for up to 3 days.