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Ingredients
- 2 cups granulated sugar
- 2 cups whipping cream
- 3/4 cup light corn syrup
- 1/16 tsp. lecithin
- 1/2 cup butter
Details
Preparation
Step 1
Butter a 9"x9" pan and set aside. Place sugar, butter, corn syrup, and 1 cup whipping cream in a 3-quart pan and bring to a rolling boil over medium high heat. Slowly add the second cup of whipping cream in a slow trickle, stirring constantly, so that the boiling does not stop. When all of the cream is added, place a candy thermometer into the pan. Add lecithin. As the temperature increases, reduce the heat. Cook to 246 degrees F for a firm caramel, 244 degrees F for a softer caramel.
Pour the caramel into the prepared pan. Cool. When firm, cut with a lightly buttered knife or pizza cuter. Wrap pieces in caramel paper, or dip in chocolate.
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