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Serve these caramel bites chilled or at room temperature for a softer texture.
Store in an airtight container, with parchment paper between layers, in the refrigerator for up to 2 weeks.
If gifting, wrap each piece in wax paper or parchment for a professional touch.
Variations:
Add chopped toasted nuts (like pecans or almonds) into the caramel before it sets for a crunchy twist.
Stir in a pinch of cinnamon or espresso powder for added depth of flavor.
Use coconut milk instead of cream for a dairy-free version.
FAQ:
Q: Why did my caramel turn grainy?
A: Grainy caramel usually results from undissolved sugar crystals. Make sure to stir continuously and avoid splashing sugar on the sides of the pan.
Q: Can I make these without a thermometer?
A: Yes, this recipe doesn’t require a candy thermometer, but watch the color and texture carefully.
Q: Is it necessary to refrigerate the bites?
A: Yes, refrigeration helps them set and makes cutting easier, especially in warm environments.
Q: Can I use salted butter?
A: Yes, but reduce or skip the added salt to avoid over-salting.
Q: Can I freeze them?
A: Yes, you can freeze them for up to a month, wrapped individually to avoid sticking.
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