Butter a 9 x 13 inch glass baking dish, or cover a 9 x 13 inch pan with foil and spray well with cooking spray. Combine all ingredients in a heavy-bottomed sauce pan or dutch oven (minimum 4 quarts).
Cook over medium heat, stir occasionally, until all ingredients are well combined and the mixture comes to a rolling boil. Insert a candy thermometer into the pan and continue cooking over medium heat until thermometer registers 245 degrees F. If using the ice water method, the mixture should form a firm ball.
Using a pair of tongs, remove the vanilla bean. Pour the mixture into your prepared pan. Allow to cool completely before cutting with a buttered knife. Wrap the caramels in waxed paper, parchment paper or plastic wrap and store in the refrigerator.
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|Serving Size: 1 Serving (54g)|
|Recipe Makes: 60|
|Calories from Fat: 180 (71%)|
|Amt Per Serving||% DV|
|Total Fat 20g||27 %|
|Saturated Fat 12.6g||63 %|
|Monounsaturated Fat 5.2g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 54.6mg||17 %|
|Sodium 13.7mg||0 %|
|Potassium 18.5mg||0 %|
|Total Carbohydrate 20.4g||6 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 20.4g|
|Protein 0.4g||1 %|
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Calories per serving: 255
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