Soft Vanilla Bean Caramels

This recipe come from Chef Chris Hanmer of CH Pâtisserie, Sioux Falls, South Dakota.  Here is Mary Ann's take on his recipe, which calls for super-rich Plugrá butter and Bourbon vanilla beans.  If you can find these, be sure to use them.  Otherwise, here we go with Mary Ann's version.

Ingredients

• 2-½ cups Sugar
• 2 cups Heavy Cream
• ¾ cup light Corn Syrup
• 1 Vanilla bean, split lengthwise, and seeds scraped (or Bourbon vanilla beans)
• 1 stick unsalted butter, cut into tablespoons and softened (or Plugrá butter)
• ½ teas. Kosher Salt

Procedure

• Coat a 9 by 13-inch baking pan with non-stick cooking spray and line it with parchment paper, leaving a 1-inch of overhhang on each of the long sides.
• In a large saucepan, combine the sugar with the cream, corn syrup and vanilla bean and seeds and bring to a boil.  Cook over medium heat, stirring occasionally, until the temperature reaches 233 degrees on a candy thermometer, about 13 minutes. 
• Carefully whisk in the butter and salt and cook, stirring constantly, until the Caramel is golden or reaches 244 degrees, about 7 minutes. 
• Carefully pick out and discard the Vanilla bean.  Immediately, pour the hot Caramel into the prepared pan and let cool at room temperature until set, at least 4 hours or overnight.
• Holding the parchment paper overhang, transfer the cooled Caramel to a work surface.
• Using a sharp knife, cut the firmed-up Caramel into squares.  Wrap each Caramel in a square of parchment paper or a candy wrapper and twist the ends to seal.
• Serve, store or gift the Caramels.