Vanilla Caramels

Instructions

1. 1

   Preheat your oven to 150°C (300ºfF) and line a baking tray with parchment paper.

2. 2

   Combine the heavy cream, granulated sugar, and light brown sugar in a medium saucepan and place it over medium heat.

   Tip: Stir occasionally until the sugar dissolves.

3. 3

   Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 10 minutes, stirring occasionally.

   Tip: The caramel will turn a deep amber color.

4. 4

   Remove the saucepan from the heat and stir in the unsalted butter until it is fully incorporated.

   Tip: Be careful, as the mixture will bubble up vigorously.

5. 5

   In a small bowl, whisk together the egg yolks and pure vanilla extract.

   Tip: Temper the egg yolks by slowly pouring the warm caramel mixture into the bowl, whisking constantly.

6. 6

   Return the saucepan to medium heat and cook, stirring constantly, until the caramel thickens and turns a deep golden brown.

   Tip: This should take about 5-7 minutes.

7. 7

   Remove the saucepan from the heat and stir in the sea salt, flour, and salt.

   Tip: The mixture will thicken further as it cools.

8. 8

   Pour the caramel into a buttered 20cm x 20cm baking dish and smooth the top.

   Tip: Let it cool to room temperature before refrigerating.

9. 9

   Once cooled, wrap the caramel in plastic wrap and refrigerate for at least 2 hours or overnight.

   Tip: Cut into small squares and serve chilled.

10. 10

    Just before serving, sprinkle the caramel with a pinch of sea salt and a drizzle of pure vanilla extract, if desired.

    Tip: This will enhance the flavor and texture of the caramel.