3/4 cup butter
1 cup light corn syrup
2 1/4 cup firmly packed light brown sugar
1/2 cup water
1 cup whipping cream
1 tablespoon lemon juice
dash of salt
1 tablespoon vanilla extract
Butter the inside of an 8x8 disposable aluminum pan (they come in sets of 3).
In a large pot over medium-low heat, combine all ingredients except the vanilla. Stir until the sugar is dissolved.
Increase heat to medium and simmer. Stir occasionally. Cook until it is between 135 degrees and 140 degrees on a candy thermometer. (I like them soft but not gooey).
Remove from heat and pour in vanilla. It will bubble up, so make sure you have it in a large enough pot.
Carefully pour into the prepared pan. Chill for a few hours.
Remove from pan and cut into bite sized pieces. Wrap in wax paper or candy cellophane.
These stay good in the fridge for several weeks- but put them in an airtight container.
1 cup light corn syrup
2 1/4 cup firmly packed light brown sugar
1/2 cup water
1 cup whipping cream
1 tablespoon lemon juice
dash of salt
1 tablespoon vanilla extract
Butter the inside of an 8x8 disposable aluminum pan (they come in sets of 3).
In a large pot over medium-low heat, combine all ingredients except the vanilla. Stir until the sugar is dissolved.
Increase heat to medium and simmer. Stir occasionally. Cook until it is between 135 degrees and 140 degrees on a candy thermometer. (I like them soft but not gooey).
Remove from heat and pour in vanilla. It will bubble up, so make sure you have it in a large enough pot.
Carefully pour into the prepared pan. Chill for a few hours.
Remove from pan and cut into bite sized pieces. Wrap in wax paper or candy cellophane.
These stay good in the fridge for several weeks- but put them in an airtight container.
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