Vanilla Bean Caramels
Vegetable oil
1/2 cup firmly packed golden brown sugar
1/2 cup granulated sugar
1/2 cup light corn syrup
1/4 cup plus 2 tablespoons whole milk
1/4 cup plus 2 tablespoons condensed milk
1/4 cup heavy cream
1/4 cup unsalted butter
1 vanilla bean, split lengthwise
pinch of salt
Line an 8 inch square baking pan, with foil, covering the bottom and sides. Brush generously with vegetable oil. In a heavy sauce pan over medium heat, combine the brown sugar and granulated sugar, corn syrup, whole milk, condensed milk, cream, butter, vanilla bean, and salt. Stir constantly until the sugar dissolves and the mixture comes to a boil. Using a pastry brush dipped in water, brush down the sides of the pan to prevent sugar crystals from forming. Raise the heat to medium-high and clip a candy thermometer onto the sides of the pan. Cook, stirring slowly but constantly, until the thermometer registers 240°F (116°C) about 10 minutes. Remove the pan from the heat. Remove the vanilla bean and discard. Immediately pour the caramel into the prepared pan all at once: do not scrape the residue from the pan bottom. Let the caramel cool completely about 2 hours. Coat a cutting board with vegetable oil. Turn out the cooled caramel onto the board and peel off the foil. Oil a large knife and cut into strips about 1 1/2 inches wide. Cut the strips crosswise into pieces 1 inch long, recoiling the knife occasionally to prevent sticking. Wrap each candy in a piece of clear cellophane, waxed paper, or colored waxed paper, twisting the ends. Store in an airtight container at room temperature for up to 2 weeks.
Yield: about 3 dozen.
Submitted by Tae Bo Master
Cakes, Cookies, Pies & Desserts
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