Ingredients

How to make it

  • Lightly coat an 8-inch square baking pan with cooking spray. Cut two 8 x 16-inch rectangles of parchment paper. Lay one strip of the parchment in the baking pan, pressing it to the bottom and sides. Lightly coat the parchment with cooking spray. Lay the second parchment rectangle across the pan in the opposite direction to form a cross. Press the parchment to the bottom and sides of the pan and lightly coat with cooking spray. You should have a few inches of paper hanging over each side of the pan.
  • Combine the sugar, evaporated milk, vanilla bean, and cream in a 4-quart heavy-bottomed saucepan. Bring the mixture to a boil over medium heat, stirring constantly. Once the mixture begins to boil, add the corn syrup and continue to stir. Cook the caramel until it reaches 230˚F on a candy thermometer, and then add the butter and the salt. Continue cooking and stirring until you reach 238˚F; immediately pour into the prepared pan – do not scrape the caramel from the bottom of the pan. Remove the vanilla bean with the tip of a knife.
  • Cool to room temperature. Using the excess parchment paper as handles, lift the caramel slab from the pan and place onto a cutting board. Cut the caramel into squares or desired shapes with a large sharp knife. If the caramel sticks to the knife when cutting, lightly coat the blade with vegetable oil.
  • Makes 64 1-inch caramels

Reviews & Comments 2

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    " It was not good "
    2salty ate it and said...
    The recipe SHOULD call for ONE HALF teaspoon of salt NOT one and a half teaspoons!! Not to mention, this is NOT the actual CIA recipe. Thanks to this massive misprint, I have a very salty, ruined batch of caramel.
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    " It was excellent "
    ahmed1 ate it and said...
    Sounds really perfect!!
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    " It was excellent "
    minitindel ate it and said...
    oh yeah baby !!!!! i love caramels !!!!!!!
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