December 23, 2013
3/4 cup water
2 cups cream (have this measured and ready to go before starting)
1 TBS butter
1. In a large heavy saucepan add 3/4 cup sugar. Put on high heat and let it carmelize. (Let the sugar turn to liquid, do not stir. You can shake the pan a little if needed but don't stir.) Watch carefully so it doesn't burn.
2. Add 3/4 cup water (it will harden the sugar on the bottom of the pan) and continue to cook until it comes back to a liquid. You can stir during this stage to scrape the hardened sugar off the bottom of the pan. You don't want sugar clumps it all needs to be back to a liquid. Remove from heat for a few seconds to add the next step.
3. Add 4 cups sugar and 2 cups cream and cook until it reaches a soft ball stage. (Don't stir during this stage just let it boil without stirring.) (Test it by adding a little candy to a little cold water, it should come together in a soft ball.) (When getting the cold water run the cold water over the cup to cool the cup also.) Remove from heat. Add the butter to the top; don't stir it in. Take to a cool place to stop the cooking and let cool completely.
4. When completely cool, stir with a wooden spoon until the color lightens and the candy looses its gloss. Drop by spoonfuls onto a buttered or wax paper lined dish. If you don't want to drop by spoonfuls roll it together in a log. You can store on the counter or in the fridge or it can be frozen for later.
From Betty E.
at 3:30 AM