Ingredients:
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
Directions:
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Cover the bottom and sides of a 12x15" pan with good quality parchment paper.
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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.
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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.
Tips:
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.
