 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
I adopted this recipe in a whirlwind zaar adoption in September 2006. I myself haven't made them but as soon as I do will update the description. Ingredients:
2 cups sugar |
2 cups dark corn syrup |
1 cup unsalted butter |
2 cups heavy cream |
Directions:
1. Dissolve over a medium low heat in a large, heavy pan stirring until the mixture boils: 2 cups sugar, 2 cups dark corn syrup (I have used a combination of both dark and light, too), 1 cup of butter (no substitutes) and l cup of cream Cook over medium heat, stirring constantly to 240 degrees.
2. Remove from stove and gradually add l more cup of cream.
3. Return to heat and cook until 244-246 degrees.
4. Pour mixture at once without scraping (makes it tough) into a buttered 9x13 pan.
5. Cool about three hours until fairly firm.
6. Invert onto cutting surface and using a thin, sharp knife (I use a chef's knife) cut into one inch pieces.
7. Wrap in pieces of waxed paper.
|
|