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Chocolate-Dipped Vanilla Caramels

Source of Recipe


Country Living






List of Ingredients



• 1 cup sugar
  
• 1 cup heavy cream
  
• 1/2 cup unsalted butter
  
• 1 cup light corn syrup
  
• 1 vanilla bean, split lengthwise, seeds scraped
  
• 1 tsp vanilla extract
  
• 9 ounces semisweet chocolate, chopped
  
• 1-1/2 tsp vegetable shortening
  
• 1 Tbsp Maldon salt
  






Instructions



1. Make the caramels:
   Line 3 baking pans with parchment paper. Lightly coat both the lined pans and a 2-cup heat-resistant glass liquid measuring cup with vegetable oil. Set aside. Place the sugar in a medium nonstick saucepan over high heat and cook, without stirring, until half the sugar has melted and the edges are bubbling. Stir until liquefied and light caramel in color -- about 1 minute. Remove from the heat and add the cream. The mixture will foam up and harden. Add the butter, corn syrup, and vanilla bean seeds. Return to the stovetop and cook over low heat until caramel dissolves -- about 45 minutes.
   
   
2. Increase heat to medium-high and cook until the syrup reaches firm ball stage (243° F on a candy thermometer). Add the vanilla extract. Very carefully transfer the hot caramel to the prepared measuring cup, allowing the foam to subside as you pour. Pour about a teaspoon of caramel onto the prepared pan, forming a 2-inch-diameter circle. Repeat with remaining caramel, spreading lightly with the back of an oiled spoon to form circles as the caramel hardens. Let cool completely.
   
   
3. Dip the caramels:
   Melt the chocolate and shortening in a double boiler over barely simmering water, until melted. Dip half of each caramel into the chocolate and return to the prepared pan. Sprinkle with the salt and freeze for a minute to set. Store at room temperature in an airtight container layered with parchment paper for up to 1 week.
   
   Makes 3 dozen candies.