Chewy Salted Caramel Bites

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Chewy Salted Caramel
1 cup whipping cream
¼ cup salted butter
¼ tsp salt
¼ cup water
¼ cup light corn syrup
1½ cups sugar
1 tsp vanilla extract
1 tbsp liqueur (optional)
Salt for garnish (Fleur de sel, coarse sea salt or pink Himalayan salt all work well)
Start by lining a small baking dish (8x8) with parchment paper, being sure to leave excess on all sides.
Lightly oil parchment paper to prevent the caramel from sticking.
In a small saucepan, heat the cream, butter and salt just until the butter has melted.
Turn off heat and set aside.
In a large saucepan, gently stir together the water, corn syrup and sugar.
Try to avoid getting any sugar crystals on the sides of the pan while stirring. If you do get sugar crystals on the sides of the pan, brush them down with a damp pastry brush.
Place the candy thermometer in saucepan. It is critical to use a candy thermometer when making caramel as you're working with very specific temperatures. They're widely available and fairly inexpensive.
Heat your saucepan to medium-high. Once the sauce pan is on the heat, do NOT stir the mixture.
After a minute or so, you'll start to see bubbles form around the edges and then push into the centre.
When your candy thermometer reaches 300˚F, turn off the heat and CAREFULLY whisk in the cream mixture. The mixture will bubble and rise so use extreme caution while whisking.
Once the mixture is combined, turn the heat on to medium. Do NOT stir.
Your caramel is ready when the thermometer reads between 245˚F and 250˚F.
Turn off the heat and quickly stir in your vanilla extract and liqueur (if you choose). Be sure not to scrape the bottom of the pan because burned bits may have formed and will end up in your finished product.
Pour the mixture into your prepared pan and tap it on the counter a few times to release any air bubbles.
Allow the caramel to set for 20-30 minutes before topping with salt.
Allow the caramel to set for at least 2 hours before cutting it into to pieces.
Wrap caramel bites individually with wax paper and store in the refrigerator for up to one week.
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