Caramels

By mariannefeldman

http://www.americastestkitchenfeed.com/recipes/homemade-salted-caramels/

Ingredients

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• Makes about 50 caramels
• The seeds of a vanilla bean add complexity to the flavor of the caramels. While this recipe uses only the seeds, don’t discard the pod: The flavor-rich casing can be used to flavor sugar, simple syrup, or cocoa.
• 1 vanilla bean
• 1 cup heavy cream
• 5 tablespoons unsalted butter, cut into 1/4-inch chunks
• 1 1/2 teaspoons fleur de sel (or smoked sea salt)
• 1 1/3 cups (9 1/3 ounces) sugar
• 1/4 cup light corn syrup
• 1/4 cup water

Preparation

Step 1

1. Cut vanilla bean in half lengthwise. Using tip of paring knife, scrape out seeds. Combine vanilla bean seeds, cream, butter, and 1 teaspoon fleur de sel in small saucepan over medium heat. Bring to boil, cover, remove from heat, and steep for 10 minutes. Meanwhile, line 8-inch square baking pan with aluminum foil coated with vegetable oil spray; set aside.

2. Combine sugar, corn syrup, and water in large saucepan over high heat. Bring to boil, frequently swirling pan (do not stir) until mixture is amber colored and registers 350 degrees on candy thermometer. Remove from heat and carefully stir in cream mixture (mixture will foam up). Return mixture to stovetop, reduce heat to medium-high, and cook, stirring frequently, until caramel reaches 248 degrees on candy thermometer, 3 to 5 minutes.

3. Carefully transfer caramel to prepared baking pan. Using rubber spatula, smooth surface of caramel, and then let cool for 10 minutes. Sprinkle with remaining ½ teaspoon salt, and then let cool to room temperature, about 2 hours. Cut caramel into ¾-inch pieces and individually wrap pieces in wax paper squares, twisting ends of paper to close. Serve.