There’s something irresistibly luxurious about the combination of sweet caramel and flaky sea salt. These homemade salted caramel bites bring that beloved flavor pairing into a perfectly poppable treat that’s ideal for gifting, entertaining, or simply treating yourself.
While store-bought caramels can be hit-or-miss, these buttery homemade bites deliver the perfect chewy texture and rich flavor every time. Best of all, they require just a handful of pantry staples and basic equipment to create something truly special.
Why You’ll Love This
- No fancy equipment needed – just a saucepan and candy thermometer
- Makes an impressive homemade gift
- Can be made ahead and stored for up to 2 weeks
- Perfect balance of sweet and salty flavors
- Customizable with different toppings and mix-ins
Ingredients
- 2 cups granulated sugar
- 1/2 cup water
- 1/4 cup light corn syrup
- 1 cup heavy cream
- 1/2 cup unsalted butter
- 1 teaspoon vanilla extract
- 1 teaspoon flaky sea salt
Instructions
- Line an 8-inch square pan with parchment paper and lightly grease it.
- Combine sugar, water, and corn syrup in a heavy saucepan over medium heat.
- Cook without stirring until mixture turns amber, about 10 minutes.
- Carefully add cream and butter (mixture will bubble vigorously).
- Cook, stirring constantly, until mixture reaches 245°F on a candy thermometer.
- Remove from heat and stir in vanilla extract.
- Pour into prepared pan and sprinkle with sea salt.
- Let cool completely before cutting into 1-inch squares.
Tips & Variations
- For chocolate-dipped bites, coat cooled caramels in tempered dark chocolate
- Add 1/2 cup toasted chopped nuts to the mixture before pouring
- Use a sharp, well-oiled knife for clean cuts
- Store between layers of parchment paper to prevent sticking
- For softer caramels, cook to 240°F instead of 245°F
Serving Suggestions
Serve these caramel bites on their own as an after-dinner treat, or arrange them on a dessert board alongside fresh fruit, nuts, and dark chocolate pieces. They also make an excellent addition to coffee service or afternoon tea.
Notes
- Store in an airtight container at room temperature for up to 2 weeks
- Can be frozen for up to 3 months when wrapped properly
- Humidity can affect texture – make on a dry day for best results
FAQs
- Can I make these without corn syrup? While possible, corn syrup helps prevent crystallization and creates a smoother texture. Substitute with honey or golden syrup if needed.
- Why did my caramel turn grainy? This usually happens when sugar crystals form. Avoid stirring during the initial cooking phase and brush down the sides of the pan with water.
- Can I use salted butter? Yes, but reduce the amount of sea salt topping accordingly.
- How do I know when they’re done? The caramel should be firm but chewy at room temperature. If too soft, cook to a slightly higher temperature next time.
Ingredients
- 2 cups granulated sugar
- 1/2 cup water
- 1/4 cup light corn syrup
- 1 cup heavy cream
- 1/2 cup unsalted butter
- 1 teaspoon vanilla extract
- 1 teaspoon flaky sea salt
Steps
- Line an 8-inch square pan with parchment paper and lightly grease it.
- Combine sugar, water, and corn syrup in a heavy saucepan over medium heat.
- Cook without stirring until mixture turns amber, about 10 minutes.
- Carefully add cream and butter (mixture will bubble vigorously).
- Cook, stirring constantly, until mixture reaches 245°F on a candy thermometer.
- Remove from heat and stir in vanilla extract.
- Pour into prepared pan and sprinkle with sea salt.
- Let cool completely before cutting into 1-inch squares.
Notes
- Store in an airtight container at room temperature for up to 2 weeks
- Can be frozen for up to 3 months when wrapped properly
- Humidity can affect texture - make on a dry day for best results
