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Just a handful of ingredients coalesce to yield sticky, soft caramels that will transport you right back to childhood.
candy thermometer
2 cups heavy cream
2 cups sugar
6 tablespoons butter
1 cup light corn syrup
1 and 1/2 teaspoons vanilla
1 and 1/2 teaspoons Tuscanini coarse sea salt plus more for topping
In a pot add the cream, sugar, butter, and corn syrup.
Mix and bring to a boil. Then reduce to a medium-low heat. Allow to cook for approximately eight to 10 minutes stirring every once in a while until the color is a dark brown and the temperature reaches 248 to 252 degrees Fahrenheit.
Turn off the heat and add the vanilla and salt. It will bubble. Mix in completely.
Pour over a 9 x 13-inch sheet pan or pan lined with oiled Gefen Parchment.
Sprinkle it with sea salt.
Allow to harden over eight hours before slicing.
Sponsored by Tuscanini
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it looks really good! 👍