Vanilla Caramels

Name: Vanilla Caramels
Cook time: 45 min
Total time: 45 min
Cuisine: International
Ingredients: 120 ml Double cream; 1 tsp / 1 Vanilla paste / Vanilla pod*; 90 g Unsalted butter; 40 g Light brown soft sugar; 200 g Caster sugar (white or golden); 140 g Golden Syrup OR; 70 g + 70 g Golden syrup + Liquid glucose**

Love Baking Over a year ago 2,212 views

Cook: 45 mins

Dessert

Ingredients

120 ml Double cream
1 tsp / 1 Vanilla paste / Vanilla pod*
90 g Unsalted butter
40 g Light brown soft sugar
200 g Caster sugar (white or golden)
140 g Golden Syrup OR
70 g + 70 g Golden syrup + Liquid glucose**

Accompaniment

Description

Soft chewy caramels with pretty specks of vanilla. Really easy to make. Great for presents.

Method

1
Grease a 20 cm square / 16 X 26 cm rectangular tin (or similar) with a little softened butter, then line the base with baking paper, with overhang at two opposite ends.

Put the cream and vanilla paste (or vanilla pod, slit lengthways down the middle with a sharp knife) in a saucepan and place over a medium heat until small bubbles start to appear around the edge, just before it boils. Turn off the heat and leave to infuse for at least 10 minutes. If using a vanilla pod, remove the pod and scrape the seeds into the cream.

Chop the cold butter into little chunks, add to the pan with both sugars and the golden syrup (and liquid glucose if using) and place over a medium heat. Stirring all the time, bring the mixture to the boil then reduce the heat to low and simmer for about 20 to 30 minutes, stirring now and then, until the temperature reaches 117 – 120 C on a sugar / jam thermometer (soft-ball stage***).

Pour the caramel into the prepared tin and leave at room temperature for at least an hour. Cover with clingfilm and put in the fridge for at least 2 hours to set completely (can be left overnight).

Once set, remove the caramel from the tin, using the paper, and cut into small pieces with a sharp knife. Eat as they are, or wrap each one in greaseproof paper. (NB as they are quite sticky, it is a good idea to keep them in the fridge to stop them sticking to the paper).

Chef's Tips

*I am sure you could use a teaspoon of good quality vanilla extract instead.

**The first time I made them I only had 70 g golden syrup so substituted 70 g liquid glucose for the other half. Dr Oetker do liquid glucose in a tube which is really easy to use. I have since made them using only golden syrup. Both methods work equally well.

*** If you don't have a thermometer: after 20 minutes take a little of the mixture with a teaspoon and drop into a glass of cold water. If it sets immediately and is soft to press, it is ready. If not, leave for another 5 minutes and try again.

If you like salted caramels, add a pinch of sea salt to the cream, and sprinkle the finished caramel with sea salt before leaving to set.

They are a lovely soft, chewy texture. If you like them a little firmer, or if it is a warm day, put them in the freezer for half an hour before cutting.