Vanilla Cream Caramels

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READY IN: 30mins
YIELD: 1 8x8 pan
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Line an 8-inch square pan with foil and coat with vegetable oil.
  • In a 3 quart, heavy bottomed saucepan, combine the cream, sugar, vanilla and honey.
  • Place over medium heat and stir until the sugar is dissolved.
  • Wash down the sides of the pan with a pastry brush dipped in water to get rid of any lurking sugar particles.
  • Increase heat and bring the mixture to a boil.
  • Boil it until a candy thermometer registers 250, stirring frequently.
  • Remove from heat.
  • Fish out the vanilla bean with a fork, and stir in the butter.
  • Pour the mixture into the prepared pan.
  • DO NOT scrape the bottom of the pot.
  • This will ruin the texture of your caramel, as the stuff sticking to the bottom tends to overcook a bit.
  • Let caramel cool completely at room temperature before disturbing.
  • leave it at least 3 hours or overnight.
  • Coat a cutting board and chef's knife with oil.
  • Lift out the caramel (on the foil), and invert it onto the board.
  • Cut into squares.
  • They will keep approximately 2 weeks before they start to go grainy.
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