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These are good. But…I had to try the recipe twice. The first time, I followed the directions exactly and I couldn’t get the mixture to heat past 200 degrees. Frustrated (but determined), I tried it again. This time, instead of heating it on low like the directions stated, I heated it on medium-high. I know, I’m such a rebel. But it worked.
4 tablespoons unsalted butter, plus some for greasing the pan
1 1/2 cups heavy cream
2 cups sugar
1/2 cup light corn syrup
1 1/2 teaspoons vanilla extract
- Grease a 9-inch square baking pan.
- Combine all ingredients except vanilla in a small saucepan and turn the heat to low. Cook, stirring constantly, until the sugar dissolves, then cook, stirring only occassionally, until the mixture measures 245 degrees.
- Stir in the vanilla and pour into the prepared pan. When the mixture has cooled to room temperature, remove the block of caramel from the pan and use a sharp knife to cut it into small squares. Wrap each square in waxed paper or plastic wrap. These keep for weeks, but are best eaten fresh.
Note: I used a pizza cutter instead of a knife to cut the squares.
Recipe from How to Cook Everything by Mark Bittman.