Ingredients
4 c. granulated sugar
2 c. cream (half and half)
1 1/2 c. white Karo syrup
2 c. more half and half
1/2 lb. butter
2 tsp. vanilla
Method
Sources
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Gathered
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Caramel syrup — caramel lattes, cocktails, drizzle, milkshakes
Stainless saucepan for sauces, reductions, emulsifications
Unlined copper for sugar work — even heat for caramel and candy
Brazilian-made tri-ply — excellent heat control for sauces
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Caramel syrup — caramel lattes, cocktails, drizzle, milkshakes
Stainless saucepan for sauces, reductions, emulsifications
Unlined copper for sugar work — even heat for caramel and candy
Brazilian-made tri-ply — excellent heat control for sauces
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Cook first 3 ingredients together 10 minutes. Over low heat, cook additional half and half and butter. Make sure butter is melted and mixture is hot. At end of 10 minutes, pour cream and butter mixture slowly with first mixture. Do not let the first mixture stop boiling. Continue boiling over high heat for 15 minutes, stirring continually. Cook on lower heat until candy hardens in ice cold water. Remove from heat and add vanilla. Pour into buttered pan 1 inch deep. Cut into squares when cold and wrap in wax paper.