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Vanilla Sea Salt Caramels

Source of Recipe


From "Brittles, Barks, and BonBons" by Charity Ferreira



List of Ingredients



• ¾ cup (1½ sticks) unsalted butter, plus more for pan
  
• 2¼ cups sugar
  
• 1 cup light corn syrup
  
• 1 cup heavy cream
  
• ½ cup water
  
• 2¼ tsp sea salt
  
• ½ vanilla bean, split lengthwise and seeds scraped out or 1 tablespoon vanilla extract
  






Instructions



1. Generously butter sides and bottom of an 8-inch square disposable foil cake pan; place on a baking sheet for stability.
   
   
2. In a large pot over medium-low heat, stir together butter, sugar, corn syrup, cream, water, salt, and vanilla bean and seeds (if using vanilla extract, don't add yet) until sugar is dissolved and butter is melted.
   
   
3. Increase heat and bring the mixture to a simmer. Cook, stirring occasionally, with a heatproof spatula or wooden spoon, until mixture turns a pale golden brown and registers about 250°F on a candy thermometer, 18 to 20 minutes. Remove from heat and carefully stir in vanilla extract, if using (the mixture will bubble up).
   
   
4. Immediately pour caramel into prepared pan. Let stand at room temperature until top is set, about 20 minutes, then refrigerate until firm enough to cut, about 2½ hours.
   
   
5. Bend sides of pan to remove caramel and place on a cutting board. Use a sharp knife to cut caramel into 1-inch squares. Wrap each piece in 4-inch square of food-safe cellophane or other paper, twist ends closed and store airtight in refrigerator up to 2 weeks. The caramels will taste best if you bring them to room temperature before eating.
   
   Makes about 80 caramels.