Making caramels from scratch is not too difficult and you can control all of flavors. The melted sugar is really hot so be very careful around the caramel to avoid burns. I like the vanilla and salt flavors but would like to try the fall seasonings Sohla recommends. Seems straight forward to slice in squares but making a thinner caramel and rolling is another good option. The caramels can last a while if you can avoid eating them. I had some trouble getting the right texture and will have to try again.
video on youtube
Ingredients
- 1 vanilla bean
- 1 cup (227g heavy cream)
- 6T (85g) butter
- 1.5c (297g) granulated sugar
- 1/4c light corn syrup
- flaky salt
Steps
previous 1-3 days
- using small knife, split vanilla bean and scrap out seeds
- add cream and vanilla (seeds and pod) to saucepan
- simmer over medium heat, cover turn off heat
- let steep in fridge at least 8 hours or up to several days
making caramel
- strain vanilla cream into measuring cup, pressing pod with back of spoon
- grease 8x8 baking pan with butter
- line bottom with parchment paper flush to pan, butter under paper and above
- clean sauce pan
- add sugar, corn syrup, 1/2 cup water
- cook medium high heat, stirring with fork for 3-5m until sugar is mostly dissolved
- cover with lid until beginning to brown 6-8m
- turn off heat, pour vanilla cream and butter into pan
- return to medium heat until temp is between 245-250, 2-4m
- pour into prepared dish and smooth with offset spatula
- sprinkle with flaky salt, press to adhere salt
- chill in fridge for 1-3 hours
- loosen with spatula, slice into 1 inch squares, can wrap with wax paper
