- 2 1/2 cups sugar
- 2 cups heavy cream
- 3/4 cup light corn syrup
- 1 vanilla bean, split lengthwise and seeds scraped
- 1 stick unsalted butter, cut into tablespoons and softened
- 1/2 teaspoon kosher salt
How to make this recipe
- Coat a 9-by-13-inch baking pan with nonstick cooking spray and line it with parchment paper, leaving 1 inch of overhang on each of the long sides.
- In a large saucepan, combine the sugar with the cream, corn syrup and vanilla bean and seeds and bring to a boil. Cook over moderately high heat, stirring occasionally, until the temperature reaches 233° on a candy thermometer, about 13 minutes. Carefully whisk in the butter and salt and cook, stirring constantly, until the caramel is golden and reaches 244° on a candy thermometer, about 7 minutes longer. Carefully pick out and discard the vanilla bean. Immediately pour the hot caramel into the prepared pan and let cool at room temperature until set, at least 4 hours or overnight.
- Holding the parchment paper overhang, transfer the cooled caramel to a work surface. Using a sharp knife, cut the firmed-up caramel into squares. Wrap each caramel in a square of parchment paper or a candy wrapper and twist the ends to seal. Serve, store or gift the caramels. make ahead The caramels can be stored in an airtight container in a cool place for up to 1 week.
Photo © Con Poulos Published December 2013