Ingredients:
- 1 and 1/2 cups (355ml) heavy cream
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) packed light brown sugar
- 1/3 cup (80ml) light corn syrup
- 1 teaspoon salt
- 1 teaspoon pure vanilla extract
- seeds scraped from 1/2 of a vanilla bean
- 1 Tablespoon (14g) unsalted butter, softened (plus more for lightly buttering the pan)
- coarse sea salt for topping
Directions:
- Line an 8-inch square baking pan with aluminum foil, leaving enough overhang on the sides to easily remove the caramel once it has set. Lightly grease the foil with butter.
- Combine the cream, granulated sugar, brown sugar, and corn syrup in a 3-quart heavy duty saucepan over medium heat. Using a wooden spoon, stir constantly as the sugars dissolve. The mixture will be thick and cloudy looking.
- Once boiling, brush down the sides of the pan with a water-moistened pastry brush. Attach a candy thermometer to the pan, making sure not to let it touch the bottom.
- Cook and stir gently every minute or so until the temperature reaches 245°F (118°C). Immediately remove from heat and stir in 1 teaspoon of salt, the vanilla extract, vanilla bean seeds, and butter. The mixture may burst and bubble, so be careful stirring.
- Pour the hot caramel into the prepared baking pan and top with coarse sea salt. Allow to cool at room temperature, uncovered, for 4 hours or overnight (no need to cover).
- Once set, remove the caramel from the pan by lifting out the aluminum foil. Peel the foil off and, using a very sharp knife, cut into rectangles or squares. Wrap with candy wrappers, if desired.
Make ahead tip: wrapped caramels keep for up to 2 weeks!
