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Ingredients
| light whipping cream (fluid): 1 1/2 cups |
| granulated sugar: 1 1/2 cups |
| honey: 1/3 cup |
| whole vanilla beans: 1 (split lengthwise) |
| salted butter: 3 Tbl (softened) |
Vanilla Cream Caramels
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
20 min -
Servings
1 serving(s)
Tags
- 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.