A little extra: melt some of the caramels in a double-boiler and add enough maple stryp to make a pancake syrup mixture.
Ingredients
4 tablespoons unsalted butter, plus more for greasing foil-lined pan
2 teaspoons vanilla extract
1 teaspoon vanilla bean powder
½ cup heavy cream
½ light brown sugar, packed
½ cup granulated sugar
½ cup light corn syrup
sea salt, for dusting
Method
Line an 8-inch square pan with aluminum foil, leaving a 2-inch overhang on two sides. Generously butter the sides and bottom of the foil. Set aside.
Melt butter with vanilla in a small saucepan. When butter has melted, remove from heat and stir in vanilla bean powder to combine.
Combine heavy cream, both sugars, and corn syrup in a heavy, deep saucepan. Set over medium-low heat and stir constantly with a log-handled wooden spoon until sugars have dissolved and the mixture begins to boil.
Increase heat to medium-high and place a candy thermometer in the saucepan. Continue to sitr until mixture reaches 240-242 degrees (soft ball stage), about 10 minutes. Remove pan from heat and stir in reserved butter and vanilla mixture.. Stir until well-combined and pour into prepared pan. Cool completely, about 2 hours.
Lift caramel out by the foil and invert on a slightly oiled surface. Peel off foil, and using an oiled knife, slice and cut the caramels. I made mine about ½-inch by ½ inch.
Wrap caramels in parchment papers immediately as the candies will begin to spread.
Recipe by Kitchen Meets Girl at https://kitchenmeetsgirl.com/vanilla-bean-salted-caramels-secret-recipe-club/