Yield: 80 caramelsCook Time: 45 minutes
Ready to eat: overnight
2 cups sugar
1 cup firmly packed brown sugar
1 cup butter (can use margarine)
2 cups whipping cream (if you like them lighter, substitute 1 cup milk for 1 cup cream)
1 cup light corn syrup
light pinch of salt (less than 1/8 tsp)
1 teaspoon vanilla
Butter a 13x9-inch pan; set aside.
Combine all ingredients except 1 cup cream and vanilla in heavy 4-quart saucepan.
Cook over medium heat, stirring occasionally, until butter is melted and mixture comes to a boil (15 to 20 minutes).
With edges bubbling, drizzle in the remaining cup of cream to keep the mixture boiling
Continue cooking, until candy thermometer reaches 242-244°F (242 for softer, 244 for a little harder) or small amount of mixture dropped into ice water forms a firm ball (about 25 to 30 minutes).
Remove from heat; stir in vanilla.
Pour into prepared pan. Cool completely. Cut into 1 1/2x1-inch pieces; wrap candies in plastic food wrap.
cut the butter up before you put it in, to melt faster
butter the pan REALLY well
have everything ready while mixture boils (vanilla measured and ready to dump in, buttered pan)
HEAVY saucepan, make sure it's big enough so mixture doesn't boil over
wooden spoon is best
to keep from boiling over, set a stainless steel knife across the edge of the pot
stir occasionally, you don't want it to burn
when you pour the mixture out, don't scrape the edges, just throw that away
NEVER test taste, you WILL burn your mouth!