Name: Soft Caramels
Ingredients: bean; salt; butter; glucose syrup; water; sweetened condensed milk; vanilla bean; sugar; dark chocolate

Soft Caramels

Preparation info

Published 2007

Sugar	500 g	18 oz	30%
Sweetened condensed milk	360 g	13 oz	21%
Water	200 g	7 oz	12%
Vanilla bean, split and scraped	1 bean	1 bean
Glucose syrup	430 g	15 oz	25%
Butter	200 g	7 oz	12%
Salt	1 tsp	1 tsp	<1%
Batch Size	1690 g	60 oz	100%
Dark chocolate, melted, tempered, for precoating and dipping	as needed

Combine the sugar, sweetened condensed milk, water, and vanilla bean and its seeds in a heavy saucepan. Bring to a boil while stirring constantly.
Add the glucose syrup and continue cooking over medium heat while stirring constantly.
When mixture reaches 110°C/230°F, add the butter and continue cooking while stirring.
When mixture reaches 117°C/243°F, add the salt, remove from the heat, and remove the vanilla bean.
Pour the mixture into a frame 12 × 12 × ½ in set on oiled parchment paper. Allow to cool to room temperature.
Precoat the slab with the tempered dark chocolate. Mark with a 20-mm/⅞-in caramel cutter, then cut, using a sharp, oiled chef’s knife.
Dip the caramels in the tempered dark chocolate. Before the chocolate sets, use a 3-prong dipping fork to make a diagonal wave pattern on the top surface of each piece.