That said, how to sort out the discrepancies - the biggest one being the amount of sugar. One recipe suggest 1/2 c granulated sugar -- really, for a caramel? That didn't seem right and then I found the recipe below. I'm a girl to give credit where it is due. These are wonderful and that's no reflection on me, but on those who have tackled (although this isn't really hard once you get down to it) this recipe before me. Comments below.
Recipe: Vanilla Bean Caramels with Fleur de Sel
From: Annie's Eats via mybakingaddiction.com Yield: 64 caramels
1 cup heavy cream (8 oz)
5 tbsp. unsalted butter
1/2 tsp. vanilla extract
1 vanilla bean pod, split lengthwise and scraped
1 tsp. fleur de sel, plus more for sprinkling
1 1/2 cups sugar
1/4 cup light corn syrup
1/4 cup water
In a medium saucepan, combine the sugar, corn syrup, and water. Heat over medium-high heat, stirring occasionally until the sugar is dissolved. Boil, without stirring but gently swirling the pan occasionally, until the mixture is a light golden caramel color.
|Light Golden Brown Syrup|
Comments: Just a few notes as I put these together - How long will it take until your sugar mixture is a "light golden caramel color?" Longer than you think, but keep your eye on it very closely from about 260˚. When it approaches 280˚, you're almost there - at least in my experience. The sugar mixture can go from perfect to a disaster in a millisecond. Really. Just when the sugar starts to color, it's time to add the cream mixture.
248˚ F is also 120˚ C which is much easier to read on the thermometer.
I needed to put my
|Nicely wrapped caramels|
I needed a chef's knife to cut the caramels, but did not need any butter or cooking spray to help. Pizza cutter was a non-starter.
These were a huge hit at home and at work ... I loved that it took a bit for everyone to realize that the secret ingredient was simply ... salt. It makes all the difference.