Caramel
- Quantity
- 64 1 inch caramel squares
Ingredients
- 1 1/2 cups heavy cream
- 1 cup granulated sugar
- 2/3 cup packed light brown sugar
- 1/3 cup corn syrup
- 1 1/2 teaspoon vanilla extract
- 1 1/2 teaspoon kosher salt
- 1 tablespoon butter, diced
Steps
- Line an 8 inch baking pan with aluminum foil and grease the foil lightly with butter.
- In a heavy saucepan, stir together the cream, sugars, and corn syrup.
- Place over medium-high heat and bring to a boil, stirring constantly with a wooden spoon.
- Once it boils, wash down the sides of the pan with a pastry brush to remove any sugar crystal.
- Place a candy thermometer in the pan and let it heat to 250 degrees F without stirring.
- Swirl the pan periodically, and keep an eye out for sugar crystals forming.
- At 250 degrees, remove from heat and add the vanilla, salt, and butter.
- Pour the caramel into the pan and let it cool undisturbed until firm, at least two hours.
- Cut it into squares and wrap in wax paper, and store at room temperature or in the fridge for a couple weeks.