1 vanilla bean

2 cups (500 ml) sugar

3/4 cup (180 ml) 35% cream

1/2 cup (125 ml) corn syrup

1/2 cup (125 ml) water

1/2 cup (125 ml) unsalted butter

1 tablespoon (15 ml) dark rum

• 1 teaspoon (5 ml) fleur de sel or
• 1 teaspoon (5 ml) fine sea salt

Butter and line a 20-cm (8-inch) square pan with parchment paper.

Split the vanilla bean in half lengthwise. With a sharp knife, scrape out the vanilla seeds. Set aside.

In a heavy saucepan, combine all the ingredients with the vanilla seeds and pod. Bring to a boil over medium heat, stirring until the sugar has dissolved. Attach a candy thermometer in the centre of the pan and simmer over medium heat, stirring gently until the thermometer reads 121 °C (250 °F).

Pour into the prepared pan and let cool. Cover and allow to come to room temperature for 24 hours before removing from the pan.

With a buttered knife, cut the caramel into cubes. To facilitate cutting, refrigerate the caramel for about 30 minutes and remove the parchment paper. Wrap each caramel in a square of wax paper.

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