This was supposed to be caramel. Then we were pretty sure it became toffee. Then it turns out that it's really a hybrid that tastes a lot like See's Candy butterscotch suckers. Therefore, this shall henceforth be called Butterscotch Candy!
As you can see from my previous sentence, this wasn't the easiest recipe for a candy noob. However, we did learn a very important lesson from this that we think will help us in future candy endeavors: Place your candy thermometer in the middle of the pan when testing temperature. The temperature around the edges tends to be cooler, which can lead to overcooking of the candy. Who said I never teach you anything?
- 2 1/4 cups white sugar
- 2 cups heavy cream
- 6 tablespoons butter, chopped
- 1 1/4 cup light corn syrup
- 1/2 teaspoon sea salt
- 1/2 teaspoon vanilla
You'll also need: Parchment paper and a candy thermometer.
- Combine the sugar, cream, butter, and corn syrup in a heavy pan and bring it to a boil over high heat.
- When the sugar has completely dissolved, reduce heat to medium high and cook until the mixture reaches between 250-255 degrees. Stir the mixture occasionally.
- Line a 9x13 pan with parchment paper. Fold the edges of the parchment paper over the sides and lightly oil it.
- When the mixture is up to temperature, stir in the salt and vanilla to incorporate.
- Pour the mixture into the pan and let sit for 8 or more hours.
- When the mixture has hardened, break it by hitting it against a hard surface.
Another valuable lesson? Either wrap the pieces of candy or lay them in a storage container in a single layer, then place wax paper between layers. These babies like to stick together!