An easy caramel recipe featuring a smooth flavor from the Rodelle vanilla and a pinch of salt that will keep you going back for more!

  • 2 cups packed light brown sugar
  • 1 3/4 cups heavy cream
  • 3/4 cup dark corn syrup
  • 2 tablespoons unsalted butter
  • 2 teaspoons kosher salt
  • 1 teaspoon Rodelle Vanilla Extract
  • 1 Rodelle Vanilla bean, split and scraped
  1. Prepare an ice water bath for the pot you are using to make the caramel.
  2. Combine the sugar, cream, corn syrup, butter and salt into a medium saucepan.
  3. Bring to a boil over medium-high heat.
  4. Cook, stirring occasionally, until the mixture reaches 250 degrees Fahrenheit on a candy thermometer (about 10-20 minutes depending on your altitude).
  5. Add the vanilla extract and vanilla seeds to the pot, stir well.
  6. Immediately submerge the bottom of the pan in the ice water bath and chill until bubbles subside, about one minute. Remove from the bath.
  7. Line a baking sheet with parchment paper.
  8. Pour the caramel slowly onto the lined baking sheet.
  9. Sprinkle sea, maldon, or your favorite salt on the top of the caramel.
  10. Once the caramel hardens, you can cut it into 1/2x1 inch rectangles.
  11. Wrap each caramel individually in parchment, or store in a food container.
  12. This recipe is also a great addition to apples!