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Ingredients
- 1/2 cups Heavy Cream
- 2 Tablespoons Unsalted Butter
- 1/4 teaspoons Salt
- 3/4 cups Granulated Sugar
- 2 Tablespoons Light Corn Syrup
- 2 Tablespoons Water
- 1/2 teaspoons Vanilla
Method
- Line a 9 x 5 x 3-inch bread loaf pan with parchment paper, and spray with cooking spray.
- In a 2-cup glass measuring cup, add the heavy cream, butter and salt. Microwave in 30-second increments until melted and steaming. Set aside.
- In a 2-quart saucepan (seriously, don't use a smaller one-it boils up), add the sugar, corn syrup and water. Turn the heat to high, and cook without stirring until it reaches between 290 to 295°F. Turn the heat off.
- Slowly stream in the heavy cream mixture, and whisk gently. Turn the heat back to high, and cook without stirring until it reaches 250°F.
- Turn off the heat, and add the vanilla. Whisk gently to combine. Immediately pour the mixture into the loaf pan; do not scrape the bottom of the pan.
- Let sit for a few hours, or overnight. Slice into desired shapes and wrap individually in waxed paper.
