Follow Us on Facebook

Get updates from RecipeLion.com posted directly to your News Feed.

close

Search Term

Enter a search term (optional)

Categories

Select One (optional)

Image

(optional)

Show only results that have an image


Holiday

Select as many as you like (optional)

  • Christmas
  • Cinco de Mayo
  • Earth Day
  • Easter
  • Fall
  • Father's Day
  • Halloween
  • Jewish Holiday
  • Kwanzaa
  • Mother's Day
  • New Year's
  • Patriotic Holiday
  • Spring
  • St. Patrick's Day
  • Summer
  • Thanksgiving
  • Valentine's Day
  • Winter
  • Back to School
  • Birthdays
  • Fourth of July
  • Labor Day
  • Memorial Day
Cuisine Type

Select as many as you like (optional)

  • American
  • Amish
  • Asian
  • Chinese
  • French
  • Greek
  • Indian
  • Italian
  • Japanese
  • Jewish
  • Mexican
  • Southern
  • Tropical

Seasonal

Select as many as you like (optional)

  • Spring
  • Summer
  • Winter
  • Fall
Cooking Method

Select as many as you like (optional)

  • Casserole
  • Grilling
  • Microwave
  • No Bake
  • Oven
  • Pressure Cooker
  • Skillet
  • Slow Cooker
Cooking Time

Select One (optional)

Number of Ingredients

Select One (optional)

Free Offer
No Bake Recipes: 21 Fuss-Free Easy Desserts eCookbook

Our free eCookbook, No Bake Recipes 21 Fuss-Free Easy Desserts, will provide you with some great treats that you will not be able to resist.

Bonus: Get our newsletter & special offers for free. We will not share or sell your email address. View our Privacy Policy

(1)

Vanilla Bean Caramels

Ingredients
  • vegetable oil
  • 1/2 cup firmly packed golden brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup light corn syrup
  • 1/4 cup plus 2 T whole milk
  • 1/4 cup plus 2 T condensed milk
  • 1/4 cup heavy (double) cream
  • 1/4 cup unsalted butter
  • 1 vanilla bean, split lengthwise
  • pinch of salt
Instructions

Line an 8-inch square baking pan with foil, covering the bottom and sides. Brush generously with vegetable oil. In a heavy 3-quart saucepan over medium heat, combine the brown sugar, granulated sugar, corn syrup, whole milk, condensed milk, cream, butter, vanilla bean, and salt. Stir constantly until the sugar dissolves and the mixture comes to a boil. Using a pastry brush, dipped in water, brush down the sides of the pan to prevent sugar crystals from forming. Raise the heat to medium-high and clip a candy thermometer onto the side of the pan. Cook, stirring slowly but constantly, until the thermometer registers 240 degrees Fahrenheit, about 10 minutes [jsd note: more like 15-20 minutes, by my tests]. Remove the pan from the heat. Remove the vanilla bean and discard. Immediately pour the caramel into the prepared pan all at once; do not scrape the residue from the pan bottom. Let the caramel cool completely, about 2 hours. Coat a cutting board with vegetable oil. Turn out the cooled caramel onto the board and peel off the foil. Oil a large knife and cut the caramel into strips about 1 1/2 inches wide. Cut the strips crosswise into pieces 1 inch long, re-oiling the knife occasionally to prevent sticking. Wrap each candy in a piece of clear cellophane, waxed paper, or colored waxed paper, twisting the ends. Store in an airtight container at room temperature for up to 2 weeks. Makes about 3 dozen JSD's Notes: This caramel is relatively sticky. I have a granite slab that I use in place of the cutting board. It seems to help in cutting the caramel if I put it in the freezer for about 10 minutes before cutting (after I've turned it out onto the slab). I use a long, oiled knife to score the top of the caramel (so I know where to cut), then use my metal "Bash 'n' Chop" (a flat-edged, metal pastry scraper kind o'thing) to cut the caramel. (I don't want to use a knife on the granite, or it will dull the knife for life.) I buy waxed paper squares from my local baking/cake decorating supply store - 4 1/2 inches by 6 inches is recommended. I recently tried dipping the cut caramels in tempered dark chocolate. Truly divine! Next on my list of adventures is bear claws (chocolate-coated caramel pecan clusters). . .

Your Recently Viewed Recipes
Love these recipes? Get MORE delivered to your Inbox – FREE Click Here!

All fields required.

Rate & Comment

I have not made this yet so I cannot rate it.
Cancel Reply to Comment

Newsletter Signup

Free Newsletter!

Subscribe to our free recipe newsletter and we will send you delicious recipes and special offers to your inbox. Sign up today!

Please Wait

Thanks for signing up

Sorry, we could not sign you up.

Something worth saving?

Register now for FREE to:

  • SAVE your favorite recipes
  • ADD personal notes
  • GET fast cooking tips

 

Connect with Us

Find us online

  • Facebook
  • Google Plus
  • Twitter
  • Pinterest
  • Twitter
  • Blog
  • Email
  • RSS

1

© Copyright 2014 Prime Publishing, LLC. All rights reserved.

www.recipelion.com

close

Images from other cooks

There are currently no images from other cooks.

Was This Helpful?YesNo