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Ingredients
| granulated sugar: 2 cups |
| light corn syrup: 1 cup |
| light whipping cream (fluid): 2 cups |
| unsalted butter: 2 Tbl |
| vanilla extract: 2 1/2 tsp |
| salt: 1 1/2 tsp |
Gooey Caramel
Credit: Food.com
User rating:
-
Prep Time
5 min -
Cook Time
25 min -
Servings
90 serving(s)
Tags
- Take a 11" x 7" pan and grease bottom and sides with butter or non-stick spray,.
- Set this aside for later.
- Using a deep, thick bottomed pot, mix the sugar and light corn syrup.
- Stir frequently until mixture turns golden.
- Add the butter a tablespoon at a time, whisking thoroughly.
- Next slowly add the cream, a few tablespoons at a time.
- Place your candy thermometer into the mixture and whisk continuously until it reads approximately 248°F.
- When it reaches 248F, remove from heat and add vanilla and salt.
- place mixture until greased pan and let cool for several hours, if not overnight.
- Remove from pan on to a cutting board and then divide them up accordingly.
- I make about 80 separate ones.
- To store: Keep in a cool place.
- Wrap individually in parchment paper or wax paper.