Caramel Candy - butter

Method

• Generously grease a 9 x 12 x 2-inch pan using 1/4 cup (1/2 stick) of the butter.
• In a large saucepan, mix the brown sugar, granulated sugar, corn syrup, and 1 cup of the cream.
• Heat until the mixture begins to boil.
• Slowly stream the remaining 1 cup cream into the mixture, stirring while its boiling.
• Attach a candy thermometer to the pan and cook the mixture over medium heat until it reaches 244F.
• Remove the pan from the heat and add the remaining 1/2 cup butter, the chopped pecans, and the vanilla.
• Pour the candy into the buttered pan.
• Cool the candy in the refrigerator until it is just firm but not hard, about 1 hour.
• Cut into 1-inch squares.
• Cut waxed paper into 4-inch squares and wrap each piece of candy individually.
• Store in the refrigerator.
• Remove the candy from the refrigerator and allow it to soften slightly before serving.
• The wrapped candys flavor is improved by aging in the refrigerator for 2 weeks.
• The recipe in my file is written on the back of a mimeographed copy.
• Does anyone even remember the mimeograph machine?
• We retired teachers sure do.