These rich and creamy caramels are the perfect bite of sweetness to share with friends and family for the holidays, Valentine’s Day, or anytime.
Makes about 2 1/2 pounds
Write a review
- 2 1/2 cups sugar
- 2 cups heavy whipping cream
- 1 cup light corn syrup
- 6 tablespoons butter
- 1 vanilla bean, split lengthwise and seeds scraped and reserved
- 1/2 teaspoon salt
- Spray a 13x9-inch baking pan with nonstick cooking spray. Line with parchment paper, and spray parchment with cooking spray.
- In a large Dutch oven, bring sugar, next 3 ingredients, and vanilla bean seeds to a boil over medium-high heat, stirring until sugar dissolves. Reduce heat to medium. Cook, stirring occasionally, until mixture reaches 248° on a candy thermometer.
- Immediately remove from heat, and stir in salt. Pour mixture into prepared pan, and let cool completely.
- Cut into 2-inch rectangles, and wrap individually in wax or parchment paper squares.
- Before cutting, lightly spray the blade of your knife with nonstick cooking spray to help keep caramels from sticking.
Paula Deen Magazine https://www.pauladeenmagazine.com/
STEP 1: Split a vanilla bean lengthwise, and scrape the seeds from the bean; reserve the seeds.
STEP 2: In a large saucepan, bring cream, corn syrup, butter, and vanilla seeds to a boil over medium-high heat, stirring until sugar dissolves.
STEP 3: Reduce heat to medium. Cook, stirring occasionally, until mixture reaches 248° on a candy thermometer
STEP 4: Immediately turn off the heat, and stir in salt.
STEP 5: Carefully pour mixture into prepared pan.
STEP 6: Smooth caramel to an even thickness, and let cool completely before cutting.
Get more great traditional Southern recipes by ordering your subscription to Cooking with Paula Deen today!