Monday, December 16, 2013

Sweet vanilla caramels

2 1/2 c. Sugar
2 c hc
3/4 c corn syrup
1 vanilla beam scraped
1 stick unsalted butter, softened in tbsp pieces.
1/2 tsp salt

Use a big pot when making this as it will foam and grow during the temp. Climb to 233 and again to 244.

Cook hc, corn syrup and vanilla to 233 degrees over medium high flame, stirring occasionally. About 13 min. Don't be afraid to dump it all in a larger pot if the one you started with it about to overflow.
Using a whisk, add softened butter and salt and cook to 244 degrees. About 7 min or so. Stir and stir with thermometer in the mix.
Remove the vanilla bean. 

When it hits 244, pour quickly into  9 x13 pan sprayed and then lined with  parchment. Use overhang from the pan to pull out the carmel once it cools for no less than 4 hours.
Cut into 1 inch squares using a sharp knife and wrap in waxed paper or parchment twisted at the ends.

I use mine to make turtles!