Chocolate Covered Vanilla Caramels
Serving Size / Yield
- 2 sticks unsalted butter
- 2 C. sugar
- 1 C. syrup
- 1 C. heavy cream
- 1 vanilla bean
- 1 lb. bittersweet chocolate
- 1 tsp. sea salt
Line a pan with parchment paper and spray lightly with vegetable oil.
In a medium pot, melt butter. Add sugar, corn syrup and heavy cream. Bring to a boil.
Split the vanilla bean in the long way and scrape both halves. Add seeds to caramel mixture.
Heat the caramel to 245 degrees. Make sure to stir continuously.
Pour the caramel into a pan so that the caramel is one inch from the bottom. Cool over night.
Cut the caramel into 1-inch squares and dip them into the melted chocolate. Place on a cooling rack and sprinkle with sea salt. Allow to cool once again.