Vanilla Caramels

Vanilla Caramels

  • Servings: 60-80, 1 inch caramels
  • Difficulty: easy
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Credit: The Victory Cook Book- Wartime Edition by Ruth Berolzheimer


1 1/2 Cups Heavy Cream
2 Cups Granulated Sugar
4 TB Unsalted Butter
1/2 Cup Corn Syrup
1 tsp Fleur de Sel
2 tsp Vanilla Extract or 1 Vanilla bean pod


ButterĀ a 12×9 inch sheet tray and line the bottom of it with parchment paper. Set aside.

In a medium-large copper pot combine cream, sugar, corn syrup and butter. Cook mixture to 246 degrees. Turn off the heat and whisk in the vanilla extract and fleur de sel. Pour caramel in the prepared pan completely before cutting, 1-2 hours. Cut caramel into small pieces and wrap in wax paper.