👩🍳 Step-by-Step Instructions
Step 1 — Prepare Your Pan
Line a small baking dish (around 8×8 inch or similar) with parchment paper, leaving some overhang to lift the caramel out later.
Step 2 — Melt the Sugar
In a heavy-bottom saucepan, add the sugar and corn syrup.
Heat on medium, stirring occasionally until the sugar starts to melt.
Once it liquefies, stop stirring and let it turn a deep amber color.
Tip: Don’t walk away! Caramel changes color fast.
Step 3 — Add Butter
Carefully add the butter cubes.
The mixture will bubble aggressively—this is normal.
Stir gently until fully melted and combined.
Step 4 — Add the Cream
Slowly pour in the heavy cream while stirring.
The caramel will bubble again. Keep stirring until smooth.
Step 5 — Flavor It
Remove from heat and add:
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Vanilla extract
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Sea salt
Stir well.
Step 6 — Pour & Set
Pour the caramel into your prepared dish.
Sprinkle flaky sea salt over the top.
Let it cool at room temperature for 2–3 hours, or refrigerate 45 minutes until firm enough to cut.
Step 7 — Cut Into Bites
Lift the caramel slab out using the parchment paper overhang.
Cut into bite-sized squares or rectangles.
Optional: dip half the piece in melted chocolate and let it harden.
💡 Tips for Perfect Caramel
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Don’t stir once the sugar melts—this prevents crystallization.
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Use a stainless steel pot so you can see the color clearly.
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If the caramel is too soft, cook it a little longer next time.
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If too hard, you cooked it too long—remove from heat earlier next time.
✨ How to Store
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Room temperature: up to 1 week
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Refrigerator: up to 3 weeks
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Freezer: 2–3 months (wrap individually)
