My F&W
quick save (...)
Soft Vanilla Bean Caramels
© Con Poulos

Soft Vanilla Bean Caramels

  • TOTAL TIME: 45 MIN Plus 4 hr cooling
  • SERVINGS: Makes about 2 pounds
  • FAST

When Chris Hanmer makes his version of these classic soft French caramels, he uses super-rich Plugrá butter and, for their rounded flavor, plump Bourbon vanilla beans. "I use vanilla like salt," he says. "It makes everything taste better." These caramels are topped with pink peppercorns, gold leaf and sea salt, but they are just as delicious unadorned.

  1. 2 1/2 cups sugar
  2. 2 cups heavy cream
  3. 3/4 cup light corn syrup
  4. 1 vanilla bean, split lengthwise and seeds scraped
  5. 1 stick unsalted butter, cut into tablespoons and softened
  6. 1/2 teaspoon kosher salt
  1. 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.
  2. 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.
  3. 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.
You Might Also Like


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.