Ingredients
- 2 cups white sugar
- 1 cup light corn syrup
- 2 cups half and half cream, divided
- 1 cup butter, cut into cubes (no substitutes!)
- 1-1/2 teaspoons vanilla
How to Make
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Step 1: Line a 13 x 9-inch pan with foil allowing the edges to overhang for easy removal then butter the foil; set aside.
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Step 2: In a 5-quart saucepan combine the sugar, corn syrup and 1 cup cream; bring to a boil over medium heat stirring constantly. When the mixture is at a boil slowly add in remaining 1 cup cream stirring constantly when adding. Cook over medium heat until a candy thermometer reaches 250 degrees (hard ball stage) stirring frequently.
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Step 3: Pour into prepared pan; cool.
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Step 4: Remove the foil from the pan lifting the overhang edges, then remove the foil from the caramal slab. Cut into 1-inch squares, then wrap individually in waxed paper and twist the ends.
We hope you enjoy this recipe!
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