Deep Amber Coffee-Infused Soft Caramels

Line a 20x20cm square baking pan with parchment paper, leaving an overhang on two sides for easy removal. Spray the parchment lightly with nonstick spray or grease with butter.

In a small saucepan, combine the heavy cream, whole coffee beans, and the scraped seeds and pod of the vanilla bean. Bring to a gentle simmer, then remove from heat, cover, and let steep for 20 minutes.

Strain the infused cream through a fine mesh strainer into a clean heatproof bowl, discarding the coffee beans and vanilla pod. Whisk the cubed unsalted butter and flaky sea salt into the warm cream until the butter melts entirely. Set aside and keep warm.

In a large, heavy-bottomed saucepan, combine the granulated sugar, light corn syrup, and water. Stir gently off the heat to moisten all the sugar, ensuring no dry spots remain.

Place the saucepan over medium-high heat and bring to a boil. Cook the sugar mixture without stirring, occasionally swirling the pan gently, until it reaches a deep amber color and a temperature of 170°C/338°F.

Remove the saucepan from the heat immediately. Carefully and slowly whisk in the warm cream and butter mixture. Caution: The mixture will bubble up violently and release hot steam.

Once the rapid bubbling subsides, return the pan to medium heat and attach a candy thermometer. Cook the mixture, stirring constantly with a heatproof spatula to prevent scorching the bottom, until it reaches exactly 118°C/245°F.

Remove from heat and immediately pour the hot caramel into the prepared baking pan. Do not scrape the bottom or sides of the saucepan to avoid incorporating any accidentally scorched bits.

Allow the caramel to cool at room temperature undisturbed for at least 4 hours, or until completely firm. Use the parchment overhang to lift the block out, cut into small rectangles with a sharp oiled knife, and wrap individually in wax paper.