Vanilla Sea Salt Caramels

Oakland Tribune, Dec 10, 2008 by Charity Ferreira

VANILLA SEA SALT CARAMELS

Makes 80 caramels

3/4 cup (1 1/2 sticks) unsalted butter, plus more for pan

2 1/4 cups sugar

1 cup light corn syrup

1 cup whipping cream

1/2 cup water

2 1/4 teaspoons sea salt

1/2 vanilla bean, split lengthwise and seeds scraped out, or 1 tablespoon vanilla extract

1. Generously butter the sides and bottom of an 8-inch square disposable foil cake pan; place on a baking sheet for stability.

2. In a large pot over medium-low heat, stir together sugar, corn syrup, cream, butter, water, salt and vanilla bean and seeds (if using vanilla extract, don't add yet) until sugar is dissolved and butter is melted. Increase heat and bring the mixture to a simmer. Cook, stirring occasionally with a heatproof spatula or a wooden spoon, until mixture turns a pale golden brown and registers about 250 degrees on a candy thermometer, 18 to 25 minutes. Remove from heat and carefully -- the mixture will bubble up -- stir in vanilla extract, if using.

3. Immediately pour caramel into prepared pan. Let stand at room temperature until top is set, about 20 minutes, then refrigerate until firm enough to cut, about 2 1/2 hours.

4. Bend sides of pan to remove caramel, and place on a cutting board. Use a sharp knife to cut caramel into 1-inch squares. Wrap each piece in 4-inch square of food-safe cello or other paper. Twist ends closed and store airtight in refrigerator up to 2 weeks. The caramels will taste best if you bring them to room temperature before eating.

-- From "Brittles, Barks & Bonbons: Delicious Recipes for Quick and Easy Candy" by Charity Ferreira