Vanilla Bean Salted Caramels
I used a vanilla bean paste so I get flecks of beautiful vanilla seeds in the caramel. You can just use vanilla extract if you'd like.
Nutrition Facts
Ingredients
Instructions
Line a 9-by-13 inch pan with parchment and spray with cooking spray.
Using some butter, coat the inside of a 4 qt heavy saucepan. Add the sticks of butter, sugar, sweetened condensed milk, corn syrup and salt. Cook over medium-high heat until butter is melted, stirring constantly. Reduce heat to medium.
Insert a candy thermometer into the pan and continue stirring constantly until the temperature is 244ºF (for sea level. check local temperature adjustments according to your elevation), or medium firm-ball stage. Remove from heat.
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Continue Reading at Tarateaspoon →Chef's Notes
There's a bit of extra salt (sea salt for a lovely flavor) in the caramel itself, but I also sprinkled gorgeous sea salt crystals on top of each piece before wrapping.
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Reviews from the Original Source
Hi, Tara! I LOVE your caramel recipe and have been making them for a few years now. My question is do they have to "rest" overnight before I cut and wrap them? I'm in a hurry this year. . .
> Thanks for any advice!
Just made these. They turned out perfectly! Great recipe!!
For more traditional caramels, I omit the vanilla bean paste and sprinkled salt. Both are lovely!
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