agnes' caramel candy

How To Make agnes' caramel candy

• 1

  Melt 2 Tbsp of butter. Brush an 8x8 glass dish with a little bit of the melted butter.
• 2

  Place a piece of parchment paper across the dish leaving a piece hanging over each side. Brush the paper with the melted butter.
• 3

  Place another piece of parchment paper across the bottom in the opposite direction. Brush with melted butter.
• 4

  Bring sugar, 1 cup whipping cream, dark corn syrup, and the remaining 2 Tbsp of butter to a boil.
• 5

  Once the mixture starts to boil, whisk constantly and add the remaining 1 cup of whipping cream. Continue stirring until the mixture is completely combined.
• 6

  Then, occasionally stir while waiting for the caramel to reach 245 to 250 degrees F. Use a candy thermometer to check the temperature.
• 7

  Remove from heat. Add the vanilla extract stirring quickly. Then immediately pour into the well-greased pan to cool completely.
• 8

  When completely cool, flip the caramel onto a cutting surface.
• 9

  Score the caramels and cut them to the desired size.
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