2c organic white sugar
1c packed brown sugar
2c heavy whipping cream
1c canna-butter or canna-oil
1c organic light corn syrup
1c evaporated milk
1-1/4 tsp. vanilla extract
Cover the bottom and sides of a 12x15" pan with good quality parchment paper.
In a large copper or heavy bottom pot combine sugar, corn syrup, evaporated milk, whipping cream, and butter/oil. Monitor the heat of the mixture with a candy thermometer while stirring. Be patient; this could take up to an hour to reach the desired temperature of 250°F/120°C. Remove from the heat immediately. Do not exceed 250 degrees.
Stir in vanilla. Transfer the mixture to the prepared pan and let the mixture cool completely. When cooled, flip the pan onto a parchment covered hard, flat surface and cut into one-inch squares. Wrap each piece in cellophane paper for storage.
The mixture will expand; make sure your pan is deep enough.
Do not rush or get impatient but if your mixture appears to be scorching, remove from heat immediately. It is a slow process and you want to bring it to 250° slowly.
Don’t stop stirring! I use a bamboo/wood spatula because it doesn’t heat up.
Invest in a good CANDY thermometer. It matters. After the temperature reaches about 230°, start to watch the thermometer closely. Let me know how yours came out! Leave a comment in the comments section.