AMISH CARAMEL

Ingredients

  • 1 cup granulated sugar
  • ¾ cup corn syrup
  • ½ cup unsalted butter
  • 1 cup heavy cream
  • ½ teaspoon vanilla extract

Instructions

  1. Grease an 8×8-inch baking pan.
  2. In a medium saucepan over medium-high heat, add the sugar, corn syrup, butter, and ¼ cup of cream. Bring to a boil, stirring continuously.
  3. While continuing to stir, add the remaining cream. Insert a candy thermometer and while constantly stirring, bring to the soft ball stage. Around 240°F, the sugar syrup will turn transparent and boil rapidly.
  4. When it hits 240°F remove caramel from the heat and stir in the vanilla. Pour into the prepared baking pan.
  5. While still warm, use a toothpick to pop any air bubbles that rise to the top. Allow to cool overnight.
  6. Use a thin knife or small offset spatula to loosen the caramel block from the pan. Transfer the block to a cutting board and cut into desired size and shape. Wrap individually in wax paper if desired.

This article and recipe adapted from this site

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