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Vanilla and Cinnamon Salted Butter Toffee

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“I have a real sweet tooth, I just love sweets as does my dh. This is one of our favorites, its pretty easy to vary the spices. Not sure were I got this recipe from but I have been making this treat for years. Hope that you will enjoy this tasy chewy toffee. For best results let cool for 2 hours before cutting and eating.”
READY IN:
10mins
YIELD:
18 caramels
UNITS:
US

Ingredients Nutrition

Directions

  1. Butter a loaf pan.
  2. In a pot, combine the icing sugar, milk, corn syrup, vanilla bean and cinnamon sticks.
  3. Bring to a boil over high heat, stirring frequently. I use a wooden spoon for this, it works best.
  4. Reduce the heat and simmer for 5 minutes, then remove the vanilla bean and cinnamon sticks.
  5. Slowly stir in the butter, cooking stirring frequently until temperature reaches 230F on your candy thermometer.
  6. Pour into a loaf pan and cool at room temperature for at least 2 hours before cutting.
  7. Wrap your caramels in parchment paper, do not use wax paper as it sticks to the caramels.

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