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Prepare the pan:
Line a small square pan (8x8 inch) with parchment paper, leaving overhang on the sides for easy lifting.
Make the caramel:
In a heavy-bottomed saucepan over medium heat, melt the sugar while stirring constantly. It will clump first, then gradually melt into a golden amber liquid.
Once melted and smooth, carefully add the butter. Stir until fully incorporated.
Slowly pour in the cream (it may bubble vigorously), then stir in the salt and vanilla extract.
Let the mixture boil for 1–2 minutes while stirring, then remove from heat.
Set the caramel:
Pour the caramel into the prepared pan and spread evenly.
Let it cool at room temperature for about 15 minutes. Then, sprinkle flaky sea salt on top.
Chill in the fridge for 1–2 hours until firm.
Cut into bites:
Once fully set, lift the caramel slab from the pan and use a sharp knife to cut it into small bite-sized squares.
Optional: Drizzle with melted dark chocolate and let it harden before serving.
Serving and storage tips:
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