My life just got a whole lot sweeter.
Meet Bean. Our precious, ten-week old flat-coated retriever puppy. My life is forever changed.
Even though I’m not a newcomer to dogs or this breed in particular, I truly can’t find words to describe the instantaneous love this puppy generated and the bond that formed. One of his best assets? That he loves lounging in the kitchen.
I’ve decided to name these delicious sea salted caramels for Bean, in honor of their sweet and salty bite, and the fat vanilla bean I used.
Bean’s Sea Salted Caramels (adapted from Le Bernardin’s Michael Laiskonis, in Saveur) Makes about 50 bite-sized pieces.
1 3/4 c. heavy cream
3/4 c. light corn syrup
1 1/2 tsp. kosher salt
1 vanilla bean, halved length-wise and scraped of seeds
1 3/4 c. sugar
high quality sea salt or fleur de sel for garnishing
Combine and heat cream, corn syrup, salt, and vanilla seeds in a large sauce pan over medium heat until mixture begins to simmer. Remove from heat and let sit for 10 minutes. Line bottom and sides of an 8″ square baking pan with parchment paper; set aside.
Stir together sugar and 3/4 c. water in another saucepan. Heat over medium-high heat, without stirring, until the mixture turns to lightly ambered caramel and a candy thermometer reads 370F. Remove pan from heat and slowly pour cream mixture into caramel. Return pan to medium heat. After the caramel dissolves (within a few moments), transfer mixture to original saucepan that contained the cream and syrup. Cook mixture without stirring until a candy thermometer reads 246F. This takes roughly 15 minutes and bubbles fiercely.
Carefully pour mixture into prepared pan. Let cool completely, then cut into small squares. Sprinkle with sea salt and wrap individually in parchment or wax paper. Store at room temperature.