Salted Vanilla Bean Caramels
A perfect combination of salty and sweet in an easy to make confection.
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Servings: 64 one inch squares
- 240 millilitres double / heavy cream (1 cup)
- 5 tablespoons unsalted butter - cut up into small pieces
- 1/2 teaspoon vanilla extract
- 1 vanilla bean - split and scraped
- 1 1/4 teaspoon sea salt - plus more for sprinkling
- 295 grams granulated sugar (1 and 1/2 cups)
- 60 millilitres water (1/4 cup)
- 60 millilitres light corn syrup - golden syrup can be used as a substitute (1/4 cup)
Line the bottom and sides of an 8-inch tin with parchment paper. Then lightly grease the paper with a little butter
Place the cream, butter, vanilla extract, vanilla seeds, vanilla pod and sea salt in a small saucepan. Gently bring to the boil, then remove from the heat and set aside.
In a medium sized heavy bottom saucepan place the sugar, corn syrup and water and over a medium heat keep stirring until the sugar is dissolved. Then gently bring to the boil without stirring but gently swirling the pan, until the mixture is a light golden caramel in color.
Remove the vanilla pod from the cream mixture and then carefully stir into the caramel mixture, be careful, as the mixture will bubble up. And simmer, stirring frequently until the caramel reaches the tempreture of 248˚F / 120˚C on your thermometer. Once it does immediately pour the mixture into your pre prepared tin, and allow to cool for 30 minutes.
Then sprinkle another pinch or two of sea salt over the top of the cooling caramel. Then allow to completely cool.
Once completely cooled tip out of the pan and remove the parchment paper and cut into 1 inch pieces. Wrap each piece in wax paper, foil or shop bought wrappers. I cut mine with a pizza cutter; I found this tool perfect for the job.
These caramels will keep for a week in an airtight container and a little longer in the fridge.
Serving: 1square (out of 64) | Calories: 37kcal | Carbohydrates: 4.5g | Fat: 2.2g | Saturated Fat: 1.4g | Cholesterol: 7mg | Sodium: 44mg | Sugar: 1.6g