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Ingredients
- 5 ounces water (1/2 cup plus 2 tablespoons; 140g)
- 9 ounces granulated sugar (1 1/4 cup; 250g)
- 1 3/4 ounce light brown sugar (3 tablespoons; 50g) or 1/2 ounce dark brown sugar (1 tablespoon; 14g) (see note above)
- 3/4 teaspoon (3g) Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight
- 1/4 teaspoon (1g) cream of tartar
- Scant 1/4 teaspoon baking soda
- 2 ounces water (1/4 cup; 55g)
- 1/4 ounce unsalted butter (1/2 tablespoon; 7g)
- 1/4 teaspoon vanilla extract
Preparation
Step 1
1.
Combine water, sugar, brown sugar, salt, and cream of tartar in a 1-quart stainless steel pot. Place over medium heat and stir with a fork until bubbling hard around the edges, about 5 minutes. With a damp pastry brush, wipe all around the sides of the pot to wash down any visible sugar crystals. Clip a digital thermometer to the pot and cook the amber syrup until it registers 234°F, about 8 minutes.
2.
Immediately stir in the baking soda with a heat-resistant spatula (the syrup will bubble vigorously), followed by the remaining portion of water. Continue cooking until the syrup returns to 234°F, about 2 minutes longer. Pour into a Pyrex measuring cup to halt cooking, then stir in butter and vanilla. Cool to a safe eating temperature, about 100°F, and serve. Cover leftovers as soon as possible to prevent syrup from forming a skin and refrigerate up to 3 months in an airtight container.