Soft Vanilla Bean Caramels

1. 1

   Coat a 9-by-13-inch baking pan with nonstick cooking spray and line it with parchment paper, leaving 1 inch of overhang on each of the long sides.

2. 2

   In a large saucepan, combine the sugar with the cream, corn syrup and vanilla bean and seeds and bring to a boil.

3. 3

   Cook over moderately high heat, stirring occasionally, until the temperature reaches 233 on a candy thermometer, about 13 minutes.

4. 4

   Carefully whisk in the butter and salt and cook, stirring constantly, until the caramel is golden and reaches 244 on a candy thermometer, about 7 minutes longer.

5. 5

   Carefully pick out and discard the vanilla bean.

6. 6

   Immediately pour the hot caramel into the prepared pan and let cool at room temperature until set, at least 4 hours or overnight.

7. 7

   Holding the parchment paper overhang, transfer the cooled caramel to a work surface.

8. 8

   Using a sharp knife, cut the firmed-up caramel into squares.

9. 9

   Wrap each caramel in a square of parchment paper or a candy wrapper and twist the ends to seal.

10. 10

    Serve, store or gift the caramels.

11. 11

    make ahead The caramels can be stored in an airtight container in a cool place for up to 1 week.

* Per serving · 4 servings · Values may vary.

No additional tips available.