Vanilla and Cinnamon Salted Butter Toffee Recipe

Directions:

1. Butter a loaf pan.
2. In a pot, combine the icing sugar, milk, corn syrup, vanilla bean and cinnamon sticks.
3. Bring to a boil over high heat, stirring frequently. I use a wooden spoon for this, it works best.
4. Reduce the heat and simmer for 5 minutes, then remove the vanilla bean and cinnamon sticks.
5. Slowly stir in the butter, cooking stirring frequently until temperature reaches 230F on your candy thermometer.
6. Pour into a loaf pan and cool at room temperature for at least 2 hours before cutting.
7. Wrap your caramels in parchment paper, do not use wax paper as it sticks to the caramels.