Vanilla and Cinnamon Salted Butter Toffee

1. 1

   Butter a loaf pan.

2. 2

   In a pot, combine the icing sugar, milk, corn syrup, vanilla bean and cinnamon sticks.

3. 3

   Bring to a boil over high heat, stirring frequently.

4. 4

   I use a wooden spoon for this, it works best.

5. 5

   Reduce the heat and simmer for 5 minutes, then remove the vanilla bean and cinnamon sticks.

6. 6

   Slowly stir in the butter, cooking stirring frequently until temperature reaches 230F on your candy thermometer.

7. 7

   Pour into a loaf pan and cool at room temperature for at least 2 hours before cutting.

8. 8

   Wrap your caramels in parchment paper, do not use wax paper as it sticks to the caramels.

* Per serving · 4 servings · Values may vary.

No additional tips available.