Vanilla Bean Caramels


vegetable oil
1/2 cup firmly packed golden brown sugar
1/2 cup granulated sugar
1/2 cup light corn syrup
1/4 cup plus 2 tsp whole milk
1/4 cup plus 2 tsp condensed milk
1/4 cup heavy (double) cream
1/4 cup unsalted butter
1 vanilla bean, split lengthwise
pinch of salt

How to prepare

Line an 8″ square baking pan with foil, covering the bottom and sides. Brush generously with vegetable oil. In a heavy 3-quart saucepan over med heat, combine the brown sugar, granulated sugar, corn syrup, whole milk, condensed milk, cream, butter, vanilla bean, and salt. Stir constantly until the sugar dissolves and the mixture comes to a boil. Using a pastry brush, dipped in water, brush down the sides of the pan to prevent sugar crystals from forming. Raise the heat to medium-high and clip a candy thermometer onto the side of the pan. Cook, stirring slowly but constantly, until the thermometer registers 240 degrees Fahrenheit, about 10 minutes [ note: more like 15-20 minutes, by my tests]. from Williams Sonoma’s “Gifts from the Kitchen Remove the pan from the heat. Remove the vanilla bean and discard. Immediately pour the caramel into the prepared pan all at once; do not scrape the residue from the pan bottom. Let the caramel cool completely, about 2 hours.
Coat a cutting board with vegetable oil. Turn out the cooled caramel onto the board and peel off the foil. Oil a lg knife and cut the caramel into strips about 1 1/2 inches wide. Cut the strips crosswise into pieces 1 inch long, re- oiling the knife occasionally to prevent sticking. Wrap each candy in a piece of clear cellophane, waxed paper, or colored waxed paper, twisting the ends. Store in an airtight container at room temperature for up to 2 weeks. Makes about 3 dozen

(1 votes, average: 5.00 out of 5)

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One thought on “Vanilla Bean Caramels

  1. I have made this recipe for years…. It is the best!!!! A little pricy but so so worth it. Just follow directions and USE a thermometer. Perfect every time.

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