Yield: 15-20 servings
- 1 cup heavy cream
- 1 cup sugar
- 1/2 cup corn syrup
- 1/4 teaspoon salt
- 4 tablespoons butter
- additional butter, as needed, to grease pan
- 3/4 teaspoon vanilla
1. Prepare a 10 inch square pan by greasing it liberally with butter.
2. Place all ingredients except for the butter and vanilla into a heavy, tall-sided saucepan.
3. Stir the mixture over medium heat with a wooden spoon until the sugar dissolves.
4. Add the 4 tablespoons of butter and stir until it melts and is well-incorporated and the mixture begins to boil.
5. Continue to cook without stirring until the syrup is between 245 - 248 degrees F, the firm-ball stage, as measured with a candy thermometer. Continuously scrape mixture off the sides of the saucepan without stirring the mixture.
6. Remove from heat and add the vanilla, mix well, then immediately pour the mixture into the greased 10 inch pan.
7. Allow to cool, then cut into 1-inch squares.
8. Store in an airtight container at room temperature, between layers of waxed paper.
If you do not have a candy thermometer it is possible to make caramel by using the "drop in cold water technique" to determine the firm-ball stage. However we strongly recommend you use a candy thermometer for best chance of success.
Drop in water technique:
As the mixture continues to boil (step 5), periodically drop a little of the mixture in a cup of cold water. When you have reached the firm boil stage the mixture will form several small firm balls. If you use a spoon to remove one of the balls from the water it will not flatten on it's own. It should remains soft and hold it's shape. This indicates you have reached the firm-ball stage and it is time to remove the mixture from the heat.
It is important not to stir the mixture after it begins to boil but continuously scrape the mixture off the sides of the pan.