Strawberry Choco Bites (Print Version)
# Ingredients:
→ Base Ingredients
01 -
1/4 cup (60ml) light corn syrup
02 -
1/2 cup (120ml) heavy cream or heavy whipping cream (36 to 40% butterfat content)
03 -
1 cup (200g) sugar
04 -
1/2 cup (113g) butter
05 -
3 tablespoons (44ml) water
→ Finishing Touch
06 -
1/2 teaspoon flaked sea salt, such as Maldon
# Instructions:
01 -
Grease a loaf pan measuring 9×5 inches. Cut parchment paper to line it, leaving an overhang of about an inch for easy lifting. Coat the parchment with a bit of grease, and put it in the pan.
02 -
Chop the butter into 8 small chunks and place it in a microwave-safe dish with the heavy cream. Heat it in the microwave until everything melts and warms up. Put it aside for later.
03 -
Pour water and corn syrup into a small pot. Add the sugar, taking care not to let it splash onto the pan’s edges. Stir just enough so the sugar mixes with the liquids.
04 -
Turn on medium heat and let the mixture bubble. Cover the pot for one minute to trap steam, helping any sugar on the sides melt back into the liquid.
05 -
Take off the lid and attach a candy thermometer to the saucepan. Once the sugar hits 320°F (160°C) and starts to look golden on the edges, pour a small amount of the melted butter and cream mixture into the sugar. Keep stirring with the candy thermometer. Repeat this process in small amounts until you’ve added it all.
06 -
The temperature will dip after adding the butter and cream. Let it cook further until you see the thermometer hit 240°F (115°C), which should take around 5 to 10 minutes.
07 -
Carefully transfer the caramel into your prepared loaf pan. Wait about 20 minutes, then sprinkle the caramel with the flaky sea salt. Let it rest until it’s completely cool, which should take roughly 3 and a half hours.
08 -
Take the caramel out of the pan. If it’s too soft to handle, pop it in the fridge for 30–45 minutes to firm up. Cut into pieces using a sharp knife—1-inch by 1/2-inch pieces are a good size. Wrap each piece in wax or plastic wrap.
# Notes:
01 -
A candy thermometer is the key to getting the texture of your caramel just right.
02 -
Want softer caramels? Stir in 2–4 extra tablespoons of cream. Prefer them firmer? Let them cook to 245°F (118°C).