Vanilla Bean Salted Caramels
 
 
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
  1. 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.
  2. Melt butter with vanilla in a small saucepan. When butter has melted, remove from heat and stir in vanilla bean powder to combine.
  3. 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.
  4. 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.
  5. 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.
  6. 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/