Dec 27, 2011
Sea Salt & Vanilla Bean Caramels
Now that Christmas has come and gone, which I am quite sad about, by the way, I can start looking past treats to make just for Christmas. I couldn't help but post these, though. I did make them for Christmas while we had company at our house. (Our first Christmas in our own home in 6 years!) They were definitely a big hit and something that you cannot eat just one of!
Caramel is really very easy to make as long as you have a candy thermometer. It does take a little time and a little patience but the fruits of your labor are well worth all of that. These chewy, sweet, salty little morsels with vanilla bean flecks are sure to disappear right before your very eyes any time that you make them.
Seal Salt & Vanilla Bean Caramels
1 cup heavy cream
5 tbsp. unsalted butter, cut into pieces |
½ tsp. vanilla extract
1 vanilla bean pod, split and scraped
1 ¼ tsp. sea salt, plus more for sprinkling
1 ½ cups granulated sugar
¼ cup Lyle's golden syrup (or light corn syrup)
¼ cup water
1. Line the bottom and sides of an 8-inch square baking pan with parchment paper, then lightly butter parchment. Set aside.
2. In a small saucepan, combine cream, butter, vanilla, vanilla beans, pods, and sea salt and bring to a boil and then remove from heat and set aside.
3. In a medium saucepan, bring sugar, corn syrup, and water to a boil, stirring until sugar is dissolved. Boil, without stirring but gently swirling pan, until mixture is a light golden caramel.
4. Remove the pods from the cream mixture and carefully stir cream mixture into the caramel (mixture will bubble up) and simmer, stirring frequently, until caramel registers 248°F on a candy thermometer.
5. Immediately pour into prepared baking pan and cool for 30 minutes. Sprinkle another pinch or two of salt over the top of the caramel for a nice salty crunch and let sit until completely cooled. Cut into 1-inch pieces to serve.
from Confections of a Foodie Bride, originally from Gourmet