Hi sweet readers, I hope you all had an amazing weekend.
Sharing a new recipe for Vanilla Sea Salt Caramels.
Vanilla Sea Salt Caramels are the perfect treat for the holiday season that is coming up.
Soft and chewy caramels made with real vanilla, lots of heavy creams, butter and sugar the old fashioned way.
These Caramels can be stored in an airtight container at room temperature for up to 2 months, but honestly they never last that long.
A beautiful homemade gift for anyone during the holiday season.
Vanilla Sea Salt Caramels
120 gram unsalted butter
300 ml heavy cream 25 to 40 %
3/4 teaspoon sea salt
1 vanilla bean
375 gram white sugar
255 gram glucose or light corn syrup
Sea salt for drizzle on top
Directions for Vanilla Sea Salt Caramels
Butter the bottom and side of a 20cm / 8-inch square baking dish.
Line it with parchment paper long enough to extend over the side, to use later as handles, if needed.
In a small saucepan, add the diced unsalted butter, and heavy cream.
Use a sharp knife to split the vanilla bean lengthwise and scrape the seeds into the milk/butter mixture, put the pod in the milk as well.
Place over medium-low heat to melt the butter. Do not boil.
Put the white sugar and light corn syrup in a medium saucepan set over medium -high-heat, (Do not stir at this point or you risk crystallizing your syrup.)
Make sure to use a medium saucepan for the sugar/glucose mixture as the bubbling mixture will double in volume.
Cook without stirring over medium heat until the sugar starts to caramelize around the outside of the pan.
Using a wooden spoon, carefully draw the caramelized sugar towards the center of the pan, to help the sugar cook evenly.
Once all of the sugar has caramelized to a rich golden brown, but not dark brown remove from heat and carefully stir in the warm heavy cream/ vanilla/butter mixture, a little at the time ( be very careful, as it will bubble up and steam like crazy) add the sea salt.
Clip a candy thermometer to the side of the pan. Place over medium-low heat and cook, whisking constantly, until the mixtures reach 124C°/255F°
When the caramel reaches the correct temperature, remove it from the heat and pour it into the buttered pan, scraping out any caramel clinging to the sides of the pan. Be careful because the caramel is extremely hot.
Let the caramel cool for 15 minutes, then sprinkle the top with some sea salt, then let cool to room temperature for 4 to 5 hours.
Pop the caramel out of the pan, peel off the parchment and place it on a cutting board. Use a sharp knife to cut the caramel into strips and pieces.
Cut parchment paper-wax paper and wrap each caramel in a piece of paper and twist the end.
Store in an airtight container at room temperature for up to 3 months.
I wish you all an amazing new week,
Love Manuela xoxo
Step by step pictures