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Vanilla Cream Caramels

Source of Recipe


From "Truffles, Candies, and Confections" by Carole Bloom



List of Ingredients



• 2 Tbsp unflavored vegetable oil, such as safflower oil
  
• 1½ cups heavy whipping cream
  
• 1½ cups sugar
  
• â…“ cup honey
  
• 1 vanilla bean, split lengthwise
  
• 3 Tbsp unsalted butter, softened
  






Instructions



1. Line an 8-inch square baking pan with aluminum foil that extends over the sides. With a paper towel, coat the bottom and sides of the foil with 1 tablespoon of the vegetable oil. Set aside.
   
   
2. In a 3-quart heavy-bottomed saucepan over medium heat, combine the cream, sugar, honey, and vanilla bean, and stir with a wooden spoon or heatproof spatula until the sugar is dissolved (about 5 minutes). Wash down the sides of the pan two times with a pastry brush dipped in warm water to prevent the sugar from crystallizing.
   
   
3. Increase the heat to medium-high and bring the mixture to a boil. Place a candy thermometer in the pan and cook the mixture until it registers 250°F on the thermometer (10 to 15 minutes), stirring frequently.
   
   
4. Remove the pan from the heat; remove the vanilla bean from the mixture with a fork, stir in the butter, and pour the mixture into the prepared pan. Let the caramel cool completely at room temperature (2 to 3 hours).
   
   
5. With the remaining tablespoon of vegetable oil, coat a cutting board and the blade of a large chef's knife. Remove the candy from the pan by lifting out the foil; invert the caramel onto the cutting board and peel the foil off the caramel. Cut the caramel evenly into 1-inch squares. In a tightly covered container, between sheets of waxed paper, or wrapped in waxed paper squares, the caramels will keep for 2 weeks at room temperature.
   
   
   Makes 64 pieces