Vanilla Bean Caramels
Ingredients
The base ingredients
-
1 to 2
beans
vanilla beans
-
2
cups
heavy cream
-
2 ½
cups
granulated sugar
-
½
cup
light corn syrup
-
½
cup
water
-
6
tablespoons
salted butter
-
¼
teaspoon
coarse kosher salt
Optional topping
-
to taste
Fleur de sel or coarse sea salt
Instructions
- Prepare a 9x9-inch square baking pan by buttering the bottoms and sides.
- In a saucepan, combine the vanilla bean and scraped seeds with heavy cream, heating until steaming, then let it steep.
- In a large heavy-bottomed pot, mix together sugar, corn syrup, and water, ensuring no sugar granules stick to the sides.
- Attach a candy thermometer to the pot and bring the mixture to a boil without stirring.
- Wash down the sides of the pot with a wet pastry brush to remove any sugar granules.
- Cook until the mixture reaches 325°F, which takes about 25-30 minutes.
- Carefully pour the steeped vanilla cream into the caramel mixture, then add butter and salt.
- Stir constantly until the mixture reaches 245°F, about 10-15 minutes.
- Pour the caramel mixture into the prepared pan and let it cool completely.
- Sprinkle with fleur de sel if desired, then cut into squares and wrap.
Nutrition Facts (estimated)
Servings
60 caramels
Calories
78
Total fat
4g
Total carbohydrates
11g
Total protein
1g
Sodium
25mg
Cholesterol
14mg
You might also like