Perfect Vanilla {Bean} Caramels
User Reviews
4.8
Perfect Vanilla {Bean} Caramels
Description
Perfect Vanilla {Bean} Caramels are made by infusing heavy cream with split and scraped vanilla beans, then combining it with sugar, corn syrup, and water cooked to the precise soft-ball stage. Coarse salted butter enriches the caramel while a pinch of kosher salt balances the flavors. The vanilla infusion lends a fragrant and warm flavor. The method involves careful handling of sugar temperatures and cleaning pan sides to prevent crystallization. After cooking, the caramel is poured into a buttered pan to set. Optional finishing with fleur de sel adds a refined salty contrast. Attention to details like clean pan sides using a pastry brush ensures smooth, even texture.
The recipe offers tips for substitutions such as vanilla extract if beans are unavailable, alternative methods to prepare the vanilla cream mixture, and advice on doubling the recipe for larger batches. It also covers wrapping options for individual caramels and recommends a larger pot to avoid overflow when scaling.
Ingredients
- 1 to 2 to 2 Vanilla Beans split and scraped, see note
- 2 cups heavy cream
- 2 ½ cups granulated sugar
- ½ cup light corn syrup
- ½ cup water
- 6 tablespoons butter cut into tablespoon-size pieces, salted
- ¼ teaspoon coarse kosher salt
- fleur de sel optional, or coarse sea salt; for sprinkling
Instructions
- Butter the bottoms and sides (get into the corners, too!) of a 9X9-inch square baking pan. Set aside.
- Place the vanilla bean and scraped seeds in a saucepan and pour in the heavy cream. Heat the mixture over medium heat until steaming. Remove from heat, cover and let sit (for at least 20 minutes) - go ahead and start making the caramels while the vanilla cream steeps.
- For the caramels, in a large, heavy-bottomed pot (at least 5- or 6-quarts), stir together the sugar, corn syrup, and water, taking care to not splash the mixture up the sides of the pot.
- Clip a candy thermometer onto the side of the pan.
- Bring the mixture to a boil over medium-high heat WITHOUT STIRRING or moving the pan. Right as it starts to boil, fill a cup with water and use a pastry brush to wash down the sides of the pan so there are no granules of sugar sticking to the sides of the pan (you probably won't need to repeat this after the sides have been well-cleaned).
- The sugar mixture will bubble and start to darken. If you haven't already, take the vanilla bean pod out of the cream mixture so it's ready to go once you need it.
- Cook until the mixture registers 325 degrees F on the thermometer, about 25-30 minutes (for darker but still chewy caramels, continue cooking the sugar mixture - I've gone as high as 345 for super intense, dark caramels; beware the next step will cause much more steaming and bubbling the higher you cook this initial sugar mixture).
- Slowly and carefully pour the steeped vanilla cream mixture into the caramel - it will bubble and produce a lot of steam! Add the butter and salt. The mixture will have expanded during this step but will "fall" back to a lower level as the temperature lowers due to the added ingredients.
- Stir the caramel with a clean heatproof spoon or spatula (if it's the one you used in the 3rd step, be sure to wash it to avoid introducing sugar granules to the caramel), avoiding scraping the edges of the pan, and continue to cook, stirring constantly and slowly, until the mixture reaches 245 degrees F, about 10-15 minutes (you can go as high as 248 degrees F for a firmer, but still chewy, caramel, and even take it off earlier for a softer caramel; 245 is perfect in my book).
- Immediately pour the caramel mixture into the prepared pan.
- Let the caramels cool completely. Sprinkle with fleur de sel, if desired. I use a large, metal spatula to peel the whole slab of caramel out of the pan and onto a cutting board.
- Cut into squares using a sharp knife or bench scraper, wrap, and store in an airtight container for up to two weeks.
Notes
- Using a pastry brush dipped in water to wash down sugar crystals from pan sides is essential to prevent crystallization.
- Vanilla beans infuse rich flavor, but you can substitute with vanilla extract added after the caramel reaches 245°F.
- Coarse kosher salt is preferred; reduce amount if using finer table salt. Fleur de sel can be sprinkled on top as an optional finishing touch.
- You can microwave the vanilla cream mixture as a shortcut instead of heating on stovetop.
- Wrap caramels individually with precut cellophane or wax paper to store.
- When doubling the recipe for a larger pan, use a sufficiently large pot to prevent boil-over.
Nutrition Information
Show DetailsNutrition Facts
Serving: 60Caramels (9X9-inch pan)
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Caramel | |
| Calories | 78kcal | 4% |
| Carbohydrates | 11g | 4% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 14mg | 5% |
| Sodium | 25mg | 1% |
| Sugar | 11g | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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