Vanilla Bean Caramels with Sea Salt

These caramels are absolutely AMAZING! I don't know if it is the vanilla bean or the sea salt or the combination that make these so good. My mom lives in Chicago so she never gets a chance to try anything I make. Last time I made these she kept telling she wished she could try one, so last week she was in town and I surprised her with them. She even got to take some home to my dad!

This caramel is not hard to make it just needs a lot of attention. I suggest not trying to multi-task while making it. Things can happen quick, like caramelizing the syrup and the caramel needs to be cooked to exactly 248 degrees so pay attention.

You will need butter, sugar, vanilla, light corn syrup, heavy whipping cream and course ground sea salt.

Start by lining an 8x8 square baking dish with wax paper or foil and lightly spread butter.

Split vanilla bean down the center.

Using you knife scrape out the inside.

Combine, butter, whipping cream, sea salt, vanilla extract, vanilla bean and its scrapings in a small sauce pan.

Bring to a boil, remove from heat and set a side.

In a large sauce pan combine sugar, corn syrup and water. Stir until sugar is dissolved. 

Boil mixture, occasionally swirling pan until syrup turns to a golden brown, this happens quick so you will need to watch carefully. I wasn't able to snap a picture of the caramel colored syrup since I was trying to avoid burning. You can insert the candy thermometer at the beginning or when syrup turns golden. I added at the beginning so I wouldn't have to worry about the extra step during the process.

When syrup is golden discard bean pod from cream mixture and add to syurp, stirring constantly until the mixture reaches 248 degrees. 

Watch closely! 

Pour caramel into prepared dish. Let cool about 30 minutes before sprinkling with sea salt.

Cool completely (about 3 hours) before cutting. Using a pizza cutter or sharp knife cut into 1 inch squares I usually get about 64 pieces. This can be changed depending on the size you want.

Here comes my LEAST favorite part of making these delicious caramels.. Cutting wax paper and wrapping them. Cut wax paper into 4x4 inch squares.

Place caramel in the center. 

Fold sides over caramel and twist sides in opposite directions. Be careful, if you twist too tight the wax paper will tear. That means you will have to cut more wax paper...yuck!

Ta-Da! Delicious homemade candy!

Vanilla Bean Caramels with Sea Salt

5 Tbsp. unsalted butter

1/2 Tsp. good vanilla extract

1 vanilla bean pod split and scraped

1 1/4 tsp coarse ground sea salt, plus more for sprinkling

1 1/2 cup sugar

1/4 cup light corn syrup

1/4 cup water

Line an 8 inch square baking dish with foil of wax paper, lightly butter

Bring cream, butter, sea salt, vanilla extract, vanilla beans and pod to a boil in a small sauce pan.

Remove from heat and set aside.

In a large sauce pan bring corn syrup, sugar and water to a boil. Stir only until sugar is dissolved.

Boil with out stirring but gently swirling until mixture is light golden brown.

Remove bean pod from cream mixture and carefully stir into syrup. Insert candy thermometer now if not already in pan. 

Simmer stirring until mixture reaches 248 degrees. 

Pour into prepared pan. Cool 30 minutes, sprinkle with sea salt. Continue cooling for at least 3 hours.

Cut into 1 inch squares. Cut wax paper into 4 inch squares. Wrap squares by twisting each end of the wax paper in opposite directions.