In large sauce pan combine corn syrup, sugar,
water and salt. Over high heat cook until sugar
is dissolved about 6 to 8 minutes. Brush sides of
pan to use all sugar crystals. Stop stirring
insert candy thermometer reduce heat to medium and
let come to a boil. Cook without stirring until
temp reaches 250 F about 45 to 60 minutes.
Meanwhile place cream and milk mixture over low
heat and stir until warm. Do not boil. When
sugar reaches 250 F stir in warm cream and pieces
of butter stirring constantly over medium heat
until temp reaches 244 F 45 to 60 minutes. Stir
in vanilla Pour into prepared pan without scraping
the pot. Let stand 12 to 24 hours. Do Not Touch.
Remove caramel to greased cutting board and cut
into pieces.
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