INGREDIENTS
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1 1/2 cups (360 ml) heavy 'whipping' cream (cream with a 35-40% butterfat content)
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1 cup (200 grams) granulated white sugar
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2/3 cup (140 grams) firmly packed light brown sugar
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1/3 cup (80 ml) light corn syrup
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1 1/2 teaspoons pure vanilla extract
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1 1/2 teaspoons kosher salt
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1 tablespoon (13 grams) butter, diced