Salted Butter Caramels

Recipe data

• Yield

  Makes about 60 caramels

Ingredients

Preparation

1. special equipment:

   Step 1

   A candy thermometer

2. Instructions

   Step 2

   Evenly coat an 8×8″ baking pan with nonstick spray and line with parchment paper leaving a 2” overhang on all aspects.

   Step 3

   Arena cream in a diminutive saucepan and plight in seeds from vanilla bean; add pod. Heat over medium warmth until cream upright begins to steam, about 5 minutes; rob a long way off from warmth and let cold a small bit; rob away vanilla pod.

   Step 4

   Fit a diminutive saucepan with thermometer and narrate sugar, corn syrup, and ¼ cup water to a boil in a diminutive saucepan over medium-excessive warmth, stirring to dissolve sugar. Boil, swirling pan infrequently and brushing down aspects with a wet pastry brush, until thermometer registers 350° and combination turns a deep amber shade, about 5 minutes. Do away with from warmth and hump in vanilla cream and a pinch of fleur de sel (combination will bubble vigorously, then the warmth will drop reasonably reasonably). Return to medium warmth and cook, stirring, until thermometer registers 248° and caramel is snug, about 1 minute.

   Step 5

   Do away with caramel from warmth and creep in butter, a small at a time, until snug. Pour combination into willing baking pan and let cold 4 hours or in a single day. The usage of parchment paper, rob caramel from pan; nick into ¾” pieces and sprinkle with fleur de sel earlier than serving.

   Step 6

   DO AHEAD: Caramels will also be made 5 days ahead. Retailer wrapped tightly at room temperature.

Weight loss design Per Serving