* Exported from MasterCook *
VANILLA BEAN CARAMELS
Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Gifts Candies
Snacks
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----NORMA WRENN NPXR56B-----
Vegetable oil
1/2 c Firmly packed golden brown
Sugar
1/2 c Granulated sugar
1/2 c Light corn syrup
1/4 c Plus 2 T whole milk
1/4 c Plus 2 T condensed milk
1/4 c Heavy (double) cream
1/4 c Unsalted butter
1 Vanilla bean -- split length-
Wise
36 Pieces of cellophane, waxed
Paper or colored waxed paper
Each measuring 4-1/2 by 6 in
1 1/2 c Walnuts -- optional
Line 8-inch square baking pan with foil, covering the
bottom and sides. Brush generously with vegetable oil.
In heavy 3-quart saucepan over medium heat, combine
the brown sugar, granulated sugar, corn syrup, whole
milk, condensed milk, cream, butter, vanilla bean and
salt. Stir constantly until 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 side
of the pan. Cook, stirring slowly but constantly,
until the thermometer registers 240~, about 10 minutes.
Remove the pan from the heat. Remove the vanilla
beana 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 two 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 the caramel into strips
about 1-1/2 inches wide. Cut the strips crosswise into
pieces 1 inch long, reoiling 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.
Walnut lovers might want to stir 1-1/2 cups chopped
walnuts into the caramel after removing the the
vanilla bean (make certain to stir gently).
Source: Williams-Sonoma Kitchen Library; Gifts from
the Kitchen, Time-Life Books
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