|1/2 cup heavy cream, divided in half||4 tablespoons salted butter|
|1/4 cup granulated sugar||1/2 cup light corn syrup|
|1/4 cup light brown sugar|
Spritz an 8-inch baking pan with nonstick baking spray.
Heat half the heavy cream (1/4 cup) along with the granulated sugar, brown sugar, butter and corn syrup in a high-sided saucepan over medium heat, stirring until the butter melts and the sugar dissolves completely.
Clip a candy/oil thermometer to the pot and continue to heat the caramel until the thermometer reaches 240. Remove the pot from the heat and stir in the remaining 1/4 cup heavy cream.
Return the pot to the heat and re-heat the caramel until the thermometer reaches 245.
Pour the caramel into the prepared baking dish. Let sit at room temperature for 3 hours so the caramel firms and sets.
Peel the hardened caramel out of the baking pan and cut into 1-inch squares with a pizza cutter or carving knife. Wrap in waxed paper and store at room temperature.
Yummy recipes, DIY projects, home decor, fashion and more curated by iVillage staffers.
The very dirty truth about fashion internships... DUN DUN @srslytheshow http://t.co/wfewf