Surprise your Valentine with these special homemade caramels that are sure to melt their heart.
50 minutes prep time
4 hours or overnight to cool
Ingredients:
2 ½ C sugar
2 C heavy cream
3/4 C light corn syrup
1 vanilla bean, split lengthwise and seeds scraped
1 stick unsalted butter, room temperature
1/2 tsp kosher salt
1 tsp vanilla extract
Optional toppings:
Sea salt flakes
Smoked salt
Pink peppercorns or any peppercorn you love
Sprinkles
Lightly coat two 8×8 baking pans* with nonstick cooking spray then line the pan with parchment paper, leaving 1 inch of overhang on each of the long sides.
In a large, heavy saucepan, combine the sugar with the cream, corn syrup, split vanilla bean and seeds and bring to a boil. Cook over moderately high heat, stirring occasionally, until the temperature reaches 233 F on a candy thermometer. Whisk in the butter and salt, continuing to cook, stirring constantly, until the caramel is golden and reaches 244 F on a candy thermometer. Carefully pick out and discard the vanilla bean. Stir in vanilla extract. Immediately pour the hot caramel into the prepared pan(s) and let cool at room temperature until set, at least four hours or overnight.
By lifting the parchment paper overhang, transfer the cooled caramel to a work surface. Using a sharp knife, cut the firmed-up caramel into equal squares. Use a ruler to help to guide your vertical and horizontal lines to cut equal portions.
These caramels can be stored in an airtight container for a week and are perfect for decorating and gifting.
* You can also use a 9”x13” pan depending on how thick you want the caramels to be.