Salted Caramel Candy Bites

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salted caramel candy bites

My good blogging buddy Shinee mentioned Ina Garten’s fleur de sel caramels to me the other day and of course I had to add them to my to-do list.

I had never made candy before and was surprised how easy it actually is. I chose to make these caramels quite soft, such that they are very easy to cut and bite into and don’t cause a trip to the dentist. I also added a shortbread crust (from Martha Stewart) because I wanted something crumbly to contrast the chewy candy. Other than that I followed Ina’s recipe closely but I left out the salt in the caramel because that part was already covered by the coarse salt in the crust. I finished the recipe off with a little sprinkle of fleur de sel – both for taste and for looks.

More delicious salted caramel recipes:

salted caramel candy bites
Print Recipe
5 from 5 votes

Salted Caramel Candy Bites

Course: Dessert
Cuisine: American
Keyword: caramel candy bites, salted caramel
Servings: 8
Calories: 445kcal

Ingredients:

For the crust:

  • 4 tablespoons unsalted butter, softened
  • 3 tablespoons sugar
  • 1 egg yolk
  • 1 cup all-purpose flour
  • 1 teaspoon coarse salt

For the salted caramel:

  • 1/4 cup water
  • 1/4 cup corn syrup
  • 1.5 cups sugar
  • 1 cup heavy cream
  • 5 tablespoons unsalted butter
  • 1/2 teaspoon vanilla extract
  • fleur de sel for sprinkling

Instructions:

  • Line an 8 inch by 8 inch baking pan with parchment such that you have parchment hanging over on each side. That way you can grab the parchment and easily lift the candy out of the pan once it's all done.

For the crust:

  • Heat the oven to 375 degrees F.
  • Beat butter and sugar until creamy.
  • Beat in the egg yolk, then the flour and the salt. (The dough will be crumbly and won't come together).
  • Press the dough into the baking pan using your fingers.
  • Bake the dough until it's golden-brown, 20 to 25 minutes.
  • Set aside to cool.

For the salted caramel:

  • Add water and corn syrup into a saucepan.
  • Add the sugar into the middle of the saucepan, without letting any of it touch the sides of the pan.
  • Heat the mix, without stirring or touching, until it turns a deep copper color. You can swirl the saucepan but don't stir the mix. Be careful, the mix will be dangerously hot!
  • Meanwhile heat the cream and the butter just until dissolved.
  • Once the sugar has reached its copper color, turn the heat off and very slowly start to whisk in the cream. Be careful, the mix will bubble up violently!
  • Whisk in the vanilla.
  • Turn the heat back on and cook the mix until it reaches 225 degrees F on a candy thermometer.
  • Pour the mix onto the baked crust.
  • Transfer the baking pan into the fridge and let it cool completely (1-2 hours).
  • Lift the candy out of the pan and cut into small squares.
  • Sprinkle each square with fleur de sel.

Nutrition

Calories: 445kcal

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salted caramel candy bites

23 comments

  1. Hannah says:

    These look almost too good to be trueee… but so easy?! I’ve made salted caramel sauce like this tons of times, who knew I just had to cook it for longer and until hot enough to make candy?!

  2. Kevin | keviniscooking says:

    Isn’t it fun to make? I love the “explosion” that happens when you stir in the cream and then BAM, it’s this luscious, creamy caramel. Fantastic stuff and photos – wow. The crust addition is perfect. Have a great day Nicole.

  3. Shinee says:

    Oh you are so quick, Nicole! I love the combo of shortbread cookies with caramel! Gah, I need to make these asap!

    And the photo is just pretty.

  4. Caroline @ Shrinking Single says:

    Oh my these look good. I have a friend whose son has a nut allergy and he loves salted caramel as a treat – will be adding these to the list of treats I make for him. And the photo typing tips are great – so helpful to see how you think about the styling.

  5. Nagi@RecipeTinEats says:

    Ooh, I’ve had candy on my list FOREVER to try at home! OK, easy you say? I’ll try it! (Do I need to add the usual sentence “Love the photo”? You know by now it goes without saying, right? ;) )

    • Nicole B. says:

      Thank you so much, Mary Ann! I felt they needed a crust, the caramel was too overwhelming otherwise! :)

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