- 1/2 c sugar (to caramelize)
- 1/2 c thick cream
- 1/2 c sugar
- 3 tbsp honey
- 2 tbsp glucose sugar *optional (corn syrup)
- 3 tbsp butter
- 1 tsp vanilla
- salt
**USE the cast iron skillet.
1/2 c of sugar in a pan on the stove. It will melt. When it is golden and starts to bubble, give it a mix with a flat sided wooden spoon and
ADD 2 tbsp water (carefully as it can spatter) Mix until there is no more grain (a few seconds)
Add 1/2 cup cream. Its still bubbling. Don’t worry if it gets lumpy, it will smooth out when the cream heats up. Stir for a few minutes until it is creamy again.
Then add 1/2 c sugar and 3 tbsp honey and stir well. Here is where you add corn syrup.
You have to continuously mix it until the consistency is like this. Then you can add salt.
To check to see if its ready. Drop a little into water and check the consistency. If you can easy take the drops out of the water then it is ready.
Now TURN OFF the heat on the stove and add the butter and the vanilla. Stir until smooth.
Fill the candy molds and tap to get the bubbles out. Then let it rest for 2 hours.