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Ingredients
- Flavor Options:
- 2 c. sugar
- 1/2 c. butter
- 2 c. whipping (heavy) cream
- 3/4 c. light corn syrup
- additional butter, for pan
- (You can use one, all, or none)
- 1/2 c. chopped pecans
- 1 tsp. vanilla
- sea salt
Preparation
Step 1
additional butter, for pan
additional
How to make it
Grease bottom and sides of square pan, 8 x 8 x 2 or 9 x 9 x 2 inches, with additional butter. Spread pecans in pan, if using.
Heat 1/2 cup butter, sugar, cream, and corn syrup to boiling in 3-quart heavy saucepan over medium heat, stirring constantly. Cook, stirring frequently, to 245 degrees F on candy thermometer or until small amount of mixture dropped into very cold water forms a firm ball that holds its shape until pressed.
Remove from heat and add vanilla, if using, stirring rapidly to incorprate. Immediatly pour into pan (over pecans, if using) cool