Chocolate-Dipped Vanilla Caramels

By tori420d

F&W's Grace Parisi experiments with ever-versatile caramel to make these chewy candies. The caramel mixture must set overnight before you cut and dip the caramels.

Ingredients

• 2 stick(s) unsalted butter
• 2.5 cup(s) granulated sugar
• 1 cup(s) light corn syrup
• 1 cup(s) heavy cream
• 1 vanilla bean, split and seeds scraped
• Coarse sea salt, crumbled
• 1 pound(s) bittersweet chocolate, melted, optional

Preparation

Step 1

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F&W's Grace Parisi experiments with ever-versatile caramel to make these chewy candies. The caramel mixture must set overnight before you cut and dip the caramels.

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Directions

Line a 9-by-13-inch pan with foil; spray it with vegetable oil. In a heavy saucepan, melt the butter. Add the sugar, corn syrup, and cream and bring to a boil, stirring until the sugar dissolves. Add the vanilla seeds. Cook over moderately low heat, stirring, until a golden caramel forms and the temperature reaches 245° on a candy thermometer, 1 hour. Stir in 1 tablespoon of salt and scrape the caramel into the prepared pan. Let cool and set completely overnight.

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