These make the best gifts because they are so darn yummy !! I love to have one with a cup of coffee. They are like the soft rolled caramels you can get at that famous restaurant/store with the rocking chairs on the porch :) Yep that's the one !
1 vanilla bean
2 cups heavy cream( 1 pint)
1 cup light Karo syrup
2 cups sugar
1/2 stick unsalted butter cut up
1/2 tsp salt
Line a 9 inch pan with parchment paper.
Split the vanilla bean down the middle
length wise and remove the seeds with a sharp knife.
Add the seeds and cream in a 1+ 1/2 qt. pan.
Heat to scald cream . Turn off the heat but
leave it set on the burner to stay warm.
In a heavy 4 to 5 qt. pan
stir corn syrup and sugar thoroughly
over low heat until dissolved .
Turn heat to medium and gently boil until it
reaches 305 degrees(hard cracked stage) on a candy
thermometer about 9 to 11 mins.
Add the butter and salt stirring constantly.
Pour the warm vanilla cream in slowly in a stream while
still keeping candy at a boil
Mixture will become very bubbly and foam up so be careful.
Lower heat to medium and gently boil again until the
thermometer registers about 245 degrees stirring
occasionally to prevent it from scorching. I do
a soft ball in cold water too till it's a solid soft ball
stage because I like them soft.
Takes about 15 minutes.
Turn off heat and set it aside for a couple minutes.
Pour ,( scraping the pan) into the parchment lined pan.
Cool 6 hours.
Invert onto a clean cutting board and either wrap
entire chunk up tightly in foil and cut some off as
needed or cut in short strips and place on small
cut rectangle pieces of parchment paper twisted
at the ends and rolled on the counter to make them rounded
like tootsie rolls. It's less sticky wrapped.
I like to do them about 4 inches long. But they can be cubed too.
They will stick together if you don't wrap each single one.
This makes a large 2 lb. batch of caramels .