Soft Caramel Candies
Ingredients
-
1½
cups
heavy cream
-
1
cup
granulated sugar
-
½
cup
packed light brown sugar
-
⅓
cup
light corn syrup
-
1
teaspoon
salt
-
1
teaspoon
pure vanilla extract
-
seeds from ½
vanilla bean
vanilla bean
-
1
Tablespoon
unsalted butter
-
to taste
none
coarse sea salt
Instructions
- Line an 8-inch square baking pan with aluminum foil and grease it with butter.
- Combine heavy cream, granulated sugar, brown sugar, and corn syrup in a saucepan over medium heat, stirring constantly until the sugars dissolve.
- Once boiling, brush down the sides of the pan with a wet pastry brush and attach a candy thermometer.
- Cook without stirring until the temperature reaches 245°F (118°C), then remove from heat.
- Stir in salt, vanilla extract, vanilla bean seeds, and butter carefully.
- Pour the caramel into the prepared pan and sprinkle with coarse sea salt if desired.
- Allow to cool at room temperature for 4 hours or overnight.
- Once set, lift out the caramel using the foil, peel it off, and cut into squares.
Nutrition Facts (estimated)
Servings
65 caramels
Calories
50
Total fat
2g
Total carbohydrates
9g
Total protein
0.5g
Sodium
50mg
Cholesterol
5mg
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