2 c. sugar
2 c. heavy whipping cream, divided
1 3/4 c. light corn syrup
2 sticks butter, unsalted
1 t. vanilla
1/4 t. salt
Place candy thermometer in large, heavy bottomed saucepan and grease a 9x13 dish with some butter. Combine sugar, corn syrup, and butter. Add 1/4 c. cream in saucepan over medium high heat and bring to a boil, stirring continuously. Once boiling, slowly stir in remaining cream. Continue to stir and boil until candy thermometer reaches soft ball stage (236-240 degrees). After 3-4 seconds, take caramel in your fingers. It should form a firm, soft ball, but should not be hard. It should still be malleable to the touch. The caramel will turn transparent. Remove from heat and stir in vanilla and salt. Pour into prepared dish and let cool. Cut into rectangles or squares. Wrap in parchment or wax paper. Makes great gifts!
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