Chewy Fleur de Sel Caramels

Instructions

1. Butter and line a 20-cm (8-inch) square pan with parchment paper.
2. Split the vanilla bean in half lengthwise. With a sharp knife, scrape out the vanilla seeds. Set aside.
3. 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).
4. Pour into the prepared pan and let cool. Cover and allow to come to room temperature for 24 hours before removing from the pan.
5. 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.