1 vanilla pod, 1 cup of heavy cream, 5 tablespoons of unsalted butter cut into 0.5cm square, 1.5 teaspoon of salt powder, 1/4 cups of light corn syrup, 1/4 cups of water,1/kloc-

The steps of homemade caramel candy:

1 First, cut the vanilla pod longitudinally, scrape it out with the tip of a fruit knife, and put it in a small pot with whipped cream, butter and 1 teaspoon salt powder. Tip: Vanilla beans can add a wonderful taste to hypoglycemic candy. Don't throw away the pods after shaving. It still has a strong fragrance and can be used to make some vanilla sugar or something.

2. Heat the cream mixture until it boils, then turn to low heat, cover and cook for 10 minutes. Then you can turn off the fire and let them sit for a while, so that the fragrance of vanilla can be fully emitted. At the same time, take out the baking tray, coat it with grease and spread baking tray paper. I use an 8-inch tray here. The edge of the baking tray paper is slightly higher than that of the baking tray, and the bottom four corners are compacted by hand and coated with a layer of vegetable oil. The surface of the baking paper should be smooth, so that the candy will not be pitted.

3. Take a large pot, mix the syrup with water, pour the sugar in the center of the pot (don't pour it on the side), heat it to boiling with high fire, and then continue to cook without stirring until all the sugar melts. Tip: The sugar pot here is bigger, because it will bubble when you add the cream mixture next. The jar is too small and dangerous.

4. In the process of cooking caramel, there will inevitably be sugar crystals on the inner wall of the pot. You can find a transparent and colorless brush and dip it in water to brush them off.

5. Shake the pan gently to make the temperature of the sugar uniform and wait for the liquid to turn amber. In this process, you can see that the foam in the pot changes from a single liveliness to a smaller tension. When the sugar turns amber, the temperature reaches 350°f as measured by a special thermometer.

6. Remove the caramel pan from the fire, pour in the prepared cream and stir while pouring. At this time, you will see the foam soaring, which is why we suggest using a bigger pot.

7. After adding the cream, put the caramel pan on the tempering furnace and heat it to 248 degrees Fahrenheit. Stir constantly during cooking to prevent the pan from sticking to the pan. This step takes about 3 to 5 minutes. Tip: Never put your finger into a pot with syrup to taste. You should also be very careful when you pour syrup into the prepared baking tray. The weather is very, very hot.

9. Smooth the caramel surface and let it stand for cooling 10 minute. Then, sprinkle some sugar on the surface to make the caramel taste stronger. If you use seasonings boldly, you can also use smoked salt instead.

Tip: Next, let it cool 1 hour, then put it in the refrigerator 1 hour, and just walk the dog and wash clothes.

10, after the caramel is completely cooled, take it out of the baking tray and peel off the baking tray paper. With a sharp knife, cut into small squares of about 2 cm, and wrap them one by one with wax paper to prevent them from sticking together.