This is the Chewy Vanilla and Salted Butter Toffee recipe.
- Prep: 2 h
- Cooking: 5 min - 10 min
- 2 1/4 cups (560 mL) icing sugar
- 1/2 cup (125 mL) Milk
- 1/4 cup (60 mL) corn syrup
- 1 vanilla bean split
- 3/4 cup (180 mL) butter
Butter a loaf pan.
In a saucepan, combine icing sugar, milk, corn syrup and vanilla bean. Bring to a boil over high heat, stirring with a wooden spoon. Reduce heat and simmer 5 minutes. Remove vanilla bean.
Gradually stir in butter. Cook, stirring frequently, until temperature reaches 230 °F (110 °C) on a candy thermometer.
Pour into loaf pan and cool at room temperature for at least 2 hours before cutting. Use plastic wrap or parchment paper to wrap caramels. Do not use wax paper as it sticks to caramels.
Variations: For different flavours, add 1 tsp (5 mL) of lemon zest, 4 to 5 star anise, 2 cinnamon sticks, 4 to 5 cloves or 2 to 3 cardamom pods, etc., with or without the vanilla bean.
For easy removal of flavourings, place in 2 or 3 layers of cheesecloth and tie with string.