Vanilla Caramels

Homemade Vanilla Caramels are simple to make and make an awesome gift to give over the holidays. Add some bourbon to jazz things up and don’t forget the salt on top.

I’ve been on a sweet streak lately and decided to try making homemade vanilla caramels.  I love the caramel sauce that I use for my dark and white chocolate bark, so this seemed the logical step.  Caramels might sound a bit intimidating, but this recipe is easy to follow as long as you have a candy thermometer.

These taste divine. Creamy and smooth, and so much better than what you buy in the store. Along with butter, I love vanilla and add it to everything. This recipe has two hefty tablespoons so you can really taste the vanilla. You can also add some bourbon. While I like bourbon, it can easily overpower what you add it to so add just a little.

You can also use homemade vanilla extract, I made a batch some months ago using vodka from a local distillery. It’s really easy to make you just have to be patient and let it age.

Why you’ll love this salted caramels recipe

• Creamy melt in your mouth treats
• These make a wonderful candy for a holiday cookie/treat exchange or a DIY gift for someone special.
• You can substitute bourbon for the vanilla
• Bite size so you don’t blow your diet

How to make homemade vanilla

Making your own vanilla is really simple. When you smell the difference between store bought extract and making your own, you will forever be sold on making it yourself. Best part is, you can make a large batch with just two ingredients: vanilla beans and vodka.

You will want to do this in advance of baking this recipe so it has time to get all the goodness of the beans into the vodka. Depending on the richness of the vanilla, you will want them to sit in a cool, dark place for a minimum of 8 weeks up to 12 months.

Grabbing the vanilla beans online is easy, just look for a grade B bean to purchase, they sell them in packs. Madagascar beans will give you a classic, creamy flavor but Tahitian and Mexican vanilla beans also are delicious in baking! You will want about 5-6 beans to 8 ounces of vodka. While vodka is often used in making vanilla, you can also use rum or bourbon.

Get started by filling each jar with vodka, then slice the vanilla beans open lengthwise and add them to the bottle. Shake them up each week to get the most vanilla into the liquid. When it has turned the color you want, you can remove the beans and use them in another batch or leave them in the jar to make an even stronger vanilla flavor.

If you’re not from North Carolina, you may not have heard of Tiny Cat Vodka.  It’s made by Fainting Goat Spirits in Greensboro using all local ingredients.  Farm to table, or grain to glass.  A recent reviewer said it was as good as Grey Goose or Tito’s.  Most of the restaurants in this area are carrying it now.  Not only do they produce vodka, but they have just started selling an amazing Gin called Emulsion and of course bourbon.

What you’ll need

So back to my caramels, while amazing on their own, using a top shelf vanilla made them even better.

• Light Corn Syrup – corn syrup comes in light and dark, the light refers to the color, not the calories, it’s almost clear. Dark corn syrup is made molasses and has a much stronger taste.
• Sweetened Condensed Milk – made of milk and sugar that has been cooked down to remove the water, it’s a thick gooey addition to many desserts.
• Vanilla – make sure you use real vanilla and not imitation, it really makes a difference in this recipe. If you want to add bourbon, still use 1 tablespoon of vanilla and add a tablespoon of bourbon.
• Pantry staples – butter, sugar and salt

How to make vanilla caramels

To make caramels, you really need a candy thermometer and a little patience. There are just two steps.

Step 1: First you bring the sugar and syrup to a boil and let it cook until it turns a beautiful amber color.

Step 2: Then you add the sweetened condensed milk and butter and cook over low heat stirring constantly until it reaches 240º.

The vanilla/bourbon is added at the end and then you just let it cool in a pan.  I refrigerated mine so that I could get nice shaped pieces, but I would suggest letting it warm back to room temperature before eating. That way it will be soft and chewy. Since they’re so small it feels like you are indulging without overdoing it.  Really the only hard part is wrapping them in plastic wrap or parchment paper.

FAQs and tips

More holiday candy and treats inspiration

Adapted from Bon Appetit 2013

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