Vanilla Bean Coconut Sugar Caramels

Vanilla Bean Coconut Sugar Caramels might be a good recipe to expand your hor d'oeuvre recipe box. One portion of this dish contains about 0g of protein, 6g of fat, and a total of 81 calories. This recipe serves 48 and costs 25 cents per serving. Head to the store and pick up vanilla bean, unsalted butter, water, and a few other things to make it today. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. It is brought to you by Measuring Flower. A few people made this recipe, and 17 would say it hit the spot. From preparation to the plate, this recipe takes approximately 45 minutes. Overall, this recipe earns an improvable spoonacular score of 2%. If you like this recipe, take a look at these similar recipes: Sea Salt Caramels with Vanilla Bean, Vanilla Bean & Sea Salt Amish Caramels, and Vanilla Bean Sea Salt Caramels with Bourbon.

Servings: 48

 

Ingredients:

Equipment:

Cooking instruction summary:

Using a paring knife, cut the vanilla bean open. Set aside.Grease an 8-inch by 8-inch square baking dish with about 2 tablespoons melted butter. Set aside.Fill a small saucepan about 1/2 full of water. Bring to a boil over high heat then turn the heat down to low to keep it hot. Keep a heat-resistant pastry brush nearby this pan.In a medium, heavy saucepan, mix together the cream, coconut sugar, sucanat, and salt with a wooden spoon. Bring to a boil over medium-high heat. If necessary, dip the pastry brush in the hot water, wipe off the excess water on the edge of the water pan, then brush down any crystalized sugar that forms along the inner sides of the caramel pan.Once the caramel mixture has reached a boil, clamp a candy thermometer to the side. Without stirring, let the mixture reach between 250 and 255 degrees Fahrenheit (hard ball stage). Continue to brush down any crystalized sugar.After the caramel mixture reaches temp, remove from the heat and remove the candy thermometer. Scrape all the vanilla beans out of the vanilla pod with the tip of the paring knife. Scrape them off onto the tip of the wooden spoon and stir thoroughly into the caramel.Pour the caramel into the prepared baking dish. Allow to cool on a flat surface in the fridge for at least 8 hours.Once set set, lightly grease a chef's knife with butter and cut the caramels into 1-inch squares. If desired, sprinkle with a little bit of kosher real salt.Wrap in waxed paper squares or otherwise store in an airtight container at room temperature for up to one week.

 

Step by step:

1. Using a paring knife, cut the vanilla bean open. Set aside.Grease an 8-inch by 8-inch square baking dish with about 2 tablespoons melted butter. Set aside.Fill a small saucepan about 1/2 full of water. Bring to a boil over high heat then turn the heat down to low to keep it hot. Keep a heat-resistant pastry brush nearby this pan.In a medium, heavy saucepan, mix together the cream, coconut sugar, sucanat, and salt with a wooden spoon. Bring to a boil over medium-high heat. If necessary, dip the pastry brush in the hot water, wipe off the excess water on the edge of the water pan, then brush down any crystalized sugar that forms along the inner sides of the caramel pan.Once the caramel mixture has reached a boil, clamp a candy thermometer to the side. Without stirring, let the mixture reach between 250 and 255 degrees Fahrenheit (hard ball stage). Continue to brush down any crystalized sugar.After the caramel mixture reaches temp, remove from the heat and remove the candy thermometer. Scrape all the vanilla beans out of the vanilla pod with the tip of the paring knife. Scrape them off onto the tip of the wooden spoon and stir thoroughly into the caramel.

2. Pour the caramel into the prepared baking dish. Allow to cool on a flat surface in the fridge for at least 8 hours.Once set set, lightly grease a chef's knife with butter and cut the caramels into 1-inch squares. If desired, sprinkle with a little bit of kosher real salt.Wrap in waxed paper squares or otherwise store in an airtight container at room temperature for up to one week.

Nutrition Information:

covered percent of daily need