BY ANDY NUSSER, EXECUTIVE CHEF / PARTNER TARRY LODGE
Makes 3 to 4 dozen candies
Butter Caramel Cream
2 sticks unsalted butter
2 1/2 cups sugar
1 cup light corn syrup
1 cup heavy cream
1 vanilla bean
1 tablespoon kosher salt
Line a 9×13 pan with foil and spray with vegetable oil.
In a heavy sauce over medium heat, pan melt the butter, add the sugar, corn syrup and cream, stir and bring to a boil. Add the vanilla seeds
Cook over medium heat, stirring occasionally, until golden brown and the temperature reads 250 degrees on a candy thermometer. This should take about an hour.
Add salt and pour the mixture into prepared pan. Let cool it cool and set overnight.
Cut 5×5 squares out of wax paper.
Invert the caramel out if the pan onto greased wax paper, then carefully peel off the foil.
Cut a 1-inch strip of caramel and then cut that into 1-inch squares.
Wrap each square into a wax paper wrapper. Refrigerate if you prefer hard candies or keep at room temperature if you prefer them chewy.