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Ingredients
- 2 cups heavy cream
- 1 cup milk
- 2 cups sugar
- 1 1/2 cups light corn syrup
- 1 tsp vanilla
Details
Preparation
Step 1
Combine the cream and milk in a measuring cup. Then pour 1 1/2 cups of the mixture into a heavy 4 quart saucepan. Stir in the sugar and corn syrup. Cook over medium heat, stirring constantly, until it comes to a boil. Continue cooking, stirring occasionally, to 234 degrees F, using a candy thermometer, or until softball stage. This takes time so be patient. Do not let boil over. Slowly add remaining cream mixture and let come to a boil. Continue cooking, stirring constantly, to 244 degrees F, or until hardball stage. Remove from heat and add the vanilla. Let cool for just a few minutes. It is now ready to use for candy making. It firms up very quickly so I keep it on top of a double boiler to keep it from getting too hard to work with. If you need it firmer, skip this part and use an ice cream scoop with a metal push bar to scoop it out.
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