Chocolate-Dipped Vanilla Caramels

Chocolate-Dipped Vanilla Caramels
Photo by Frances Janisch


  • 1 vanilla bean
  • 1 cup(s) light corn syrup
  • Coarse sea salt
  • 2.5 cup(s) granulated sugar
  • 2 stick(s) unsalted butter
  • 1 cup(s) heavy cream
  • 1 pound(s) bittersweet chocolate

Line a 9-by-13-inch pan with foil; spray it with vegetable oil. In a heavy saucepan, melt the butter. Add the sugar, corn syrup and cream and bring to a boil, stirring until the sugar dissolves. Add the vanilla seeds. Cook over moderately low heat, stirring, until a golden caramel forms and the t...

View full recipe at Food & Wine


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