📝 About This Recipe
Indulge in the ultimate confectionery masterpiece with these buttery, melt-in-your-mouth caramels that strike the perfect balance between deep toasted sugar and rich cream. Infused with real Madagascar vanilla beans and finished with a delicate crunch of French sea salt, these candies offer a sophisticated flavor profile that puts store-bought versions to shame. Their velvety texture and golden amber hue make them the crown jewel of any dessert spread or a deeply personal handmade gift.
🥗 Ingredients
The Dairy Base
- 2 cups Heavy Cream (at least 36% milk fat)
- 1/2 cup Unsalted Butter (high-quality European style, cubed)
- 1 Vanilla Bean (split and seeds scraped)
- 1/2 teaspoon Fine Sea Salt (for the base mixture)
The Sugar Syrup
- 2 cups Granulated Sugar (white cane sugar)
- 1/2 cup Light Corn Syrup (prevents crystallization)
- 1/3 cup Water (filtered)
Finishing Touches
- 1 tablespoon Fleur de Sel (for sprinkling on top)
- 1 teaspoon Vegetable Oil (for greasing the pan)
- 1 teaspoon Pure Vanilla Extract (added at the end for extra aroma)
👨🍳 Instructions
-
1
Prepare an 8x8 inch square baking pan by lightly greasing it with vegetable oil, then lining it with parchment paper, leaving an overhang on two sides for easy removal.
-
2
In a small heavy-bottomed saucepan, combine the heavy cream, cubed butter, fine sea salt, and the scraped vanilla bean seeds along with the pod itself.
-
3
Bring the dairy mixture to a gentle simmer over medium heat until the butter is completely melted. Remove from heat, cover to keep warm, and set aside to infuse.
-
4
In a large, heavy-duty 4-quart pot, combine the granulated sugar, light corn syrup, and water. Stir gently just until the sugar is moistened.
-
5
Place the sugar pot over medium-high heat. Attach a high-quality candy thermometer to the side, ensuring the bulb is submerged but not touching the bottom.
-
6
Bring the sugar mixture to a boil. Do not stir from this point forward; stirring can cause the sugar to crystallize and become grainy.
-
7
Cook the sugar syrup until it reaches 320°F (160°C). The mixture will turn a light golden amber color and smell slightly toasted.
-
8
Remove the vanilla pod from the warm cream mixture. Slowly and very carefully pour the cream into the boiling sugar. The mixture will bubble up violently and release hot steam, so pour in a slow, steady stream while whisking constantly.
-
9
Continue cooking the mixture over medium heat, stirring frequently with a heat-resistant spatula to prevent scorching on the bottom.
-
10
Cook until the caramel reaches exactly 248°F (120°C) for a firm but chewy 'firm ball' stage. If you prefer a softer caramel, stop at 245°F.
-
11
Immediately remove the pot from the heat and stir in the pure vanilla extract. The mixture will bubble slightly again.
-
12
Pour the hot caramel into the prepared baking pan. Do not scrape the very bottom of the pot in case any bits have scorched.
-
13
Let the caramel sit for 20-30 minutes until it has developed a slight skin, then sprinkle the Fleur de Sel evenly across the surface.
-
14
Allow the caramels to cool completely at room temperature for at least 4 hours, or preferably overnight, to set the structure.
-
15
Lift the caramel block out using the parchment overhang. Use a sharp, lightly oiled chef's knife to cut into 1-inch squares and wrap individually in wax paper.
💡 Chef's Tips
Always use a heavy-bottomed pot that is much larger than you think you need; the caramel triples in volume when the cream is added. Invest in a digital candy thermometer for precision, as even 2 degrees can change the texture from soft to hard. If your caramel turns out grainy, it’s likely due to sugar crystals on the side of the pot; use a wet pastry brush to wash down the sides of the pot during the initial boiling phase. Avoid making caramel on very humid days, as the sugar can absorb moisture from the air and prevent the candy from setting properly. For a deeper flavor, let the sugar syrup reach a darker mahogany amber before adding the cream, but watch it closely as it burns quickly.
🍽️ Serving Suggestions
Pair these caramels with a glass of slightly chilled Tawny Port for a luxurious evening treat. Serve alongside a platter of tart Granny Smith apple slices to balance the intense sweetness. Crush a few pieces and sprinkle over high-quality vanilla bean ice cream for an instant sundae upgrade. Enjoy with a cup of dark roast espresso or a smoky Lapsang Souchong tea. Include them in a holiday gift box paired with roasted almonds and dark chocolate batons.