Method
Step 1
Heat cream, salt, and vanilla to 170°F. Set aside at 170°F in water bath.
Step 2
Heat corn syrup and tagatose to 311°F.
Step 3
Slowly add corn syrup mixture to cream mixture in increments and mix well.
Step 4
Heat the combined mixture to 260°F and add butter. Continue stirring.
Step 5
Heat to 86 brix.
Step 6
Pour caramels into a silicone tray and let cool to room temperature.
Step 7
Cut and package in the desired packaging.
Step 8
Store at room temperature.
