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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 48 |
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Mark Bittman (How To Cook Everything) recipe, via SmittenKitchen. I'm making these tonite, topped with pecans and drizzled with chocolate, for Christmas gifts. Ingredients:
4 tablespoons (1/2 stick unsalted butter), plus some for greasing the pan |
1 1/2 cups heavy cream |
2 cups sugar |
1/2 cup light corn syrup |
pinch salt |
1 1/2 teaspoon vanilla extract |
Directions:
1. Grease a 9-inch square baking pan.
2. Combine all ingredients except vanilla in a small saucepan and turn the heat to low. Cook, stirring constantly, until the sugar dissolves, hen cook, stirring only occasionally, until the mixture measure 245 degrees (a small piece of it will form a firm ball when dropped into a glass of cold water, but the thermometer is an easier and surer test).
3. Stir in the vanilla and pour into the prepared pan. When the mixture has cooled to room temperature, remove the block of caramel from 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.
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