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
- Line an 8×8″ baking pan with parchment paper, leaving an overhang on at least two opposite sides. Lightly grease the paper.
- 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.
- 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.
- Once the temperature has been reached, remove the pan from heat and stir in the vanilla bean paste and salt.
- 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.