Ingredients

The following ingredients have 12 Servings
  • 2 cups sugar
  • 2 cups heavy whipping cream, divided
  • 1 3/4 cup light corn syrup
  • 1 cup (2 sticks) unsalted butter
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • parchment paper

Instruction

  • Place candy thermometer in a large, heavy-bottomed saucepan and grease a 9x13-inch baking dish with butter or butter-greased parchment paper.
  • Combine sugar, corn syrup and butter, plus 1/4 cup cream in saucepan over medium-high heat and bring to a boil, stirring continuously.
  • Once boiling (and continuing to stir), slowly pour in remaining heavy cream.
  • While stirring, monitor thermometer until it reaches soft-ball stage (236-240º F).
  • Optional: have a glass of cold water next to your workstation and when caramel approaches soft ball stage, take a spoonful and place it in cold water.
  • 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.
  • At this stage, caramel will turn transparent. Remove from heat and stir in vanilla extract and salt, if using.
  • Pour into prepared and greased dish, then let cool and cut into squares or rectangles. Optional: wrap in parchment paper.