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Recipe Summary test

total:
1 hr
Yield:
2-1/4 pounds candy
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Butter a 15x10x1-inch baking pan. Set prepared baking pan aside.

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  • In a heavy 3-quart saucepan, combine brown sugar, corn syrup, and the 1/2 cup whipping cream; mix well. Cook over medium-high heat to boiling, stirring constantly to dissolve the sugar. Carefully clip candy thermometer to side of pan.

  • Cook over medium heat, stirring frequently, until candy thermometer registers 250 degree F (hard-ball stage). Mixture should boil at a moderate, steady rate over the entire surface. Remove from heat. Remove the thermometer from pan.

  • Add the butter, the 2 tablespoons whipping cream, and the vanilla; mix well. Pour the mixture into the prepared baking pan. Cool.

  • Cut the candy into about 1-1/2x1/2-inch rectangles. Roll each piece of candy in waxed paper or plastic wrap. Store candy, tightly covered, in a cool, dry place. Makes 2-1/4 pounds candy.

Nutrition Facts

24 calories; fat 1g; cholesterol 2mg; carbohydrates 5g; sodium 9mg.
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