Vanilla Cream Caramels
Ingredients
- 1 cup heavy cream
- ½ cup unsalted butter
- 1½ cups granulated sugar
- ½ cup light corn syrup
- ¼ teaspoon salt
- 1 tablespoon pure vanilla extract
- Flaky sea salt or vanilla bean paste optional
Instructions
- Line an 8×8-inch pan with parchment, leaving overhang
- Gently heat cream and butter until butter melts; keep warm
- Cook sugar, corn syrup, and salt until dissolved, then boil to deep amber
- Slowly add warm cream mixture, stirring carefully until smooth
- Cook to 245°F (firm ball stage), stirring occasionally
- Remove from heat and stir in vanilla
- Pour into prepared pan and let set at room temperature
- Cut into pieces and wrap once fully set
Notes
• Use a candy thermometer for accuracy
• Warm cream prevents seizing
• Cook slowly for best texture
• Butter knife before cutting for clean edges
• Warm cream prevents seizing
• Cook slowly for best texture
• Butter knife before cutting for clean edges