The one recipe I, always have and always will, try to sneak more than I should (and could definitely eat the whole sheet all by myself).
Thank you mom, for making these every Valentine’s Day and creating great memories for me 🫶.
Here’s the recipe, I hope you enjoy!
2 c Sugar
2 c Light Corn Syrup
2 c Heavy Whipping Cream (divided)
1/4 c (or 4 tbsp) Butter
1 tsp Vanilla (But really, measure with your heart)
*Candy Thermometer
In a large pot, add the 2 c Sugar, 2 c Light Corn Syrup, and 1 c Heavy Whipping Cream. Start stirring and turn on stove to medium heat. Continue to stir until mixture begins to boil. This will take a while, be patient and pull up a chair, make sure to keep stirring so the bottom doesn’t burn.
Once boiling, clip on the Candy Thermometer to the pot. Let mixture boil until it reaches 230°, making sure not to stir while boiling, keep an eye on the caramel to not go over to 230° (if so, the caramel’s texture could turn out a little too hard and overdone, rather than soft and chewy).
While waiting for the caramel to reach 230°, grease the cookie sheet with some extra Butter (not from the 1/4 c we’re already using) to prep for later, set aside.
Once the caramel reaches 230°, add in the remaining 1 c Heavy Whipping Cream. Stir the caramel until it begins to boil again, repeating the process from earlier. Let caramel boil until temperature reaches 230°, then take off the heat.
Add in the 1/4 c Butter and 1 tsp Vanilla and stir until combined.
Pour the caramel into the greased cookie sheet, spreading evenly.
Let them cool, if you can handle waiting long enough.
Once cooled, cut into pieces, wrap in wax paper and gift to friends and family, or honestly eat the whole sheet yourself, literally no judgment because I’ll be doing same.
**IF IT AINT BROKE DON’T FIX IT. For this recipe I wanted to try something different that my mom never did growing up. On a portion of the caramel, I sprinkled some flaky sea salt on top of the cooling caramel and it was delicious. It’s definitely not my mom’s caramels, but it adds a nice variety if that’s something you want to try in addition.**
Enjoy!
Love, Sam
P.S. Never make these when it’s overcast, rainy, stormy, etc. The caramels won’t turn out right. My mom has never had any luck if the weather was bad the day she tried to make them.
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