Total Time
30mins
Prep 5 mins
Cook 25 mins

A soft, chewy caramel with a distinct taste

Ingredients Nutrition

Directions

  1. Take a 11" x 7" pan and grease bottom and sides with butter or non-stick spray,.
  2. Set this aside for later.
  3. Using a deep, thick bottomed pot, mix the sugar and light corn syrup.
  4. Stir frequently until mixture turns golden.
  5. Add the butter a tablespoon at a time, whisking thoroughly.
  6. Next slowly add the cream, a few tablespoons at a time.
  7. Place your candy thermometer into the mixture and whisk continuously until it reads approximately 248°F.
  8. When it reaches 248F, remove from heat and add vanilla and salt.
  9. place mixture until greased pan and let cool for several hours, if not overnight.
  10. Remove from pan on to a cutting board and then divide them up accordingly.
  11. I make about 80 separate ones.
  12. To store: Keep in a cool place.
  13. Wrap individually in parchment paper or wax paper.

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