Vanilla Bean Caramels


Just a quick little post because it's Christmas Eve and I am exhausted after a veeery long day! 

Merry Christmas and Happy Holidays to everyone, I hope you get to spend some time with your loved ones and can enjoy a bit of down time! I'll be taking a week or two off from blogging to catch my breath from work and get refreshed for another year of baking! 







Vanilla Bean Caramels

125 g heavy cream
55 g honey
260 g granulated sugar
1 vanilla bean
15 g unsalted butter
2 g fleur de sel


Combine the heavy cream, honey, and sugar in a large saucepan. Scrape the seeds from the vanilla bean and add to the cream mixture. Dissolve the sugar over low heat, then increase to high, stirring constantly to prevent the bottom from burning.

Cook the mixture to 124 C (255 F), then remove from heat and add the butter. Wait for the bubble to subside and then carefully pour into 1 inch diameter demi sphere molds or a baking pan lined with greased parchment paper.

Let the caramels cool and set for several hours. For easier wrapping, the caramels can be refrigerated until firm. They will be harder and less chewy but will go back to soft and chewy at room temperature.