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Soft Vanilla Bean Caramels

  • Prep Time: 5 min
  • Cook Time: 20 min
  • Total Time: 25 min + overnight
  • Yield: 64+ individual caramels 1x

Description

A simple and easy recipe for super soft and chewy vanilla bean caramels.  A gorgeous golden brown caramel speckled with tiny vanilla bean seeds.


Ingredients

Scale
  • 2 cups heavy whipping cream
  • 3/4 cup light corn syrup
  • 2 1/2 cups granulated sugar
  • 6 tbsp unsalted butter
  • 1 tbsp vanilla bean paste
  • 1/2 tsp salt

Instructions

  1. Line an 8×8″ baking pan with parchment paper, leaving an overhang on at least two opposite sides.  Lightly grease the paper.
  2. Combine cream, corn syrup, sugar and butter in a large deep saucepan.  Bring to a boil over high heat, gently stirring to dissolve the sugar.
  3. Reduce heat to medium-high and continue cooking, without stirring, until the mixture reaches 248°F on a thermometer, roughy 15-20 minutes.  Mixture will boil and foam up quickly so keep a very close eye on it. The mixture should begin to change to a golden caramel color while it cooks.
  4. Once the temperature has been reached, remove the pan from heat and stir in the vanilla bean paste and salt. 
  5. Pour the hot caramel into the prepared pan and let sit overnight at room temperature.  Once cooled, remove the caramel from the pan and cut into desired size squares using a large sharp knife.  Wrap each caramel in wax paper or candy wrappers.  (To make cutting easier, place the caramel into the fridge for 15-30 min to firm up before cutting.)

Notes

  • If you don’t have vanilla bean paste on hand, substitute with 1 tbsp of vanilla extract or scrape the seeds from the inside of 1 vanilla bean pod.  You won’t see the dark specks from the seeds if you use the extract only, but the flavor will still be great.