BUTTERSCOTCH CARAMELS
About 2 pounds; seventy to eighty 1-inch pieces
Brown sugar and dark corn syrup combine to produce a deep butterscotch flavor.
Please read About Caramel Candies. Line an 8-inch square pan with buttered parchment paper or foil that extends over two sides and set aside. Combine in a large heavy saucepan over medium heat:
- 2 ¼ cups packed light brown sugar
- 2 sticks (8 ounces) unsalted butter, cut into pieces
- 1 cup heavy cream
- ½ cup dark corn syrup
- ¼ cup light corn syrup
Stir with a wooden spoon until the sugar is dissolved, about 5 minutes, then wash down the sides of the pan with a pastry brush dipped in warm water. Cook, stirring constantly, until the mixture comes to a boil. Increase the heat to medium-high and wash down the sides of the pan again. Cook to 248°F, the firm-ball stage. Remove the pan from the heat and quickly stir in:
- 2 teaspoons vanilla
- ¼ teaspoon salt
Pour into the prepared pan. Let cool until firm, 4 to 12 hours, then use the foil or parchment paper to lift the caramels out of the pan. Cut, wrap, and store, above.