Caramel Candy
Serves: 6
Carter Wolf
1 January 1970
Based on User reviews:
46
Spice
53
Sweetness
54
Sourness
45
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 cup
Light Brown Sugar1 cup
Granulated Sugar2 cups
Heavy Cream (1 pint)2 cups
Pecan (chopped)1 tsp
Vanilla ExtractDirections:
1
Special equipment: a candy thermometer Generously spray a 9-by-12-by-2-inch pan with cooking spray; line it with parchment and butter the top of the parchment
2
In a large saucepan, mix the brown sugar, granulated sugar, corn syrup and 1 cup of the cream
3
Heat until the mixture begins to boil
4
Slowly stream the remaining 1 cup cream into the mixture, stirring while it's boiling
5
Attach a candy thermometer to the pan and cook the mixture over medium heat until it reaches 244 degrees F
6
Remove the pan from the heat and add the butter, chopped pecans and vanilla
7
Pour the candy into the prepared pan
8
Cool the candy in the refrigerator until it is just firm but not hard, about 1 hour
9
Cut the candy into 1-inch squares
10
Cut waxed paper into 4-inch squares and wrap each piece of candy individually
11
Store in the refrigerator
12
Remove the candy from the fridge and allow it to soften slightly before serving