Lagrima Vanilla Bean Caramels

Lagrima Vanilla Bean Caramels

February 14, 2015

Surprise your Valentine with these special homemade caramels that are sure to melt their heart. We had the pleasure of meeting Neil Beam of Lagrima last September at the International Food Bloggers Conference in Seattle. The product, Lagrima Pure Vanilla Extract is the smoothest, richest, most uber delicious and velvety vanilla you will ever taste. The aroma is intoxicating. The taste is divine and complex. Lagrima is different because, “it is single-source organic vanilla beans extracted in top-shelf spirits – you’ll know the difference once you have tasted it.” Neil BeamHowever you decide to use this decadent extract, you will be addicted and settle for nothing less. The beans are also 100% organic. Please check out their website and taste it for yourself. <a href=””></a>

Category Dessert
Prep 0 hours
Cook 0 hours
Ready-in 0 hours


2 1/2 cups sugar
2 cups heavy cream
3/4 cup light corn syrup
1 Lagrima vanilla bean, split lengthwise, seeds scraped
1 stick unsalted butter, room temperature
1 teaspoon Lagrima vanilla extract
1/2 teaspoon kosher salt
Toppings Optional: Sea salt flakes
Smoked salt
Pink Peppercorns or any peppercorn you love


  1. Lightly coat * (see note at bottom) two 8‰Ûx8‰Û-inch baking pan with nonstick cooking spray, then line the pan with parchment paper, leaving 1‰Û- inch of overhang on each of the long sides.
  2. In a large, heavy saucepan, combine the sugar with the cream, corn syrup, split vanilla bean and seeds and bring it to a boil. Cook over moderately high heat, stirring occasionally, until the temperature reaches 233å¡ degrees on a candy thermometer. Whisk in the butter and salt, continuing to cook, stirring constantly, until the caramel is golden and reaches 244å¡ degrees on a candy thermometer. Carefully pick out and discard the vanilla bean. Stir in vanilla extract. Immediately pour the hot caramel into the prepared pan(s) and let cool at room temperature until set, at least 4 hours or overnight.
  3. By lifting the parchment paper overhang, transfer the cooled caramel to a work surface. Using a sharp knife, cut the firmed-up caramel into equal squares. Using a ruler will help to guide your vertical and horizontal lines for cutting equal portions.

Additional Notes

These can be stored in an airtight container for a week. The caramels are perfect for decorating and gifting. *You can also use a 9‰Ûx13‰Û-inch pan. It depends on how thick you want the caramels to be 50 minutes prep 4 hours or overnight to cool.

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