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1 cup heavy cream 250 mL
1/2 vanilla bean, split in half lengthwise 1/2
3 tbsp honey 45 mL
1-1/4 cups granulated sugar 300 mL
1 tbsp butter 15 mL
Put the heavy cream in a medium saucepan and bring to a boil, stirring with a wooden spoon or spatula. When the cream boils, add the vanilla bean, honey, and sugar. After the cream comes back to a boil, boil rapidly for 9 to 10 minutes or until the mixture has reached 257°F/125°C.
Remove from heat, lift out the vanilla bean, and stir in the butter.
Line a 6 x 8 in/15 x 20 cm rectangular dish with parchment paper. Pour the hot caramel into the mold and allow to cool for 1-1/2 hours at room temperature. If at the end of this time the caramel seems too soft, scrape it off the parchment paper with plastic scraper and bring to a boil for 2 minutes more in a clean saucepan. Then mold again as described above.
Unmold the block of caramel on a lightly oiled working surface. Wrap in cellophane and seal. Cut off little squares of caramel when needed.
Chef's Note
Home-made caramels make a perfect Christmas present. The caramel will keep for 2 weeks in the refrigerator.
1/2 vanilla bean, split in half lengthwise 1/2
3 tbsp honey 45 mL
1-1/4 cups granulated sugar 300 mL
1 tbsp butter 15 mL
Put the heavy cream in a medium saucepan and bring to a boil, stirring with a wooden spoon or spatula. When the cream boils, add the vanilla bean, honey, and sugar. After the cream comes back to a boil, boil rapidly for 9 to 10 minutes or until the mixture has reached 257°F/125°C.
Remove from heat, lift out the vanilla bean, and stir in the butter.
Line a 6 x 8 in/15 x 20 cm rectangular dish with parchment paper. Pour the hot caramel into the mold and allow to cool for 1-1/2 hours at room temperature. If at the end of this time the caramel seems too soft, scrape it off the parchment paper with plastic scraper and bring to a boil for 2 minutes more in a clean saucepan. Then mold again as described above.
Unmold the block of caramel on a lightly oiled working surface. Wrap in cellophane and seal. Cut off little squares of caramel when needed.
Chef's Note
Home-made caramels make a perfect Christmas present. The caramel will keep for 2 weeks in the refrigerator.
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