How to Make Homemade Caramel

FALL IS FOR HOMEMADE CARAMEL CANDY! ILLUSTRATED BY LUCY ENGELMAN 1C HLANY CREAM COMSE SCA SALT 4 TR SALTED RUTTER {ROOM TEMPERATURE} HONEY 2C 15 C SUGAR 2 tsr. VANILLA EXĪRACT CANDY THERMOMETER PARCHMENT PAPER - YOU WILL NEED- 1. SUGAR HONEY, AND VANILLA EXTRACT IN A LARGE POT & HEAT UNȚIL CARAMELIZED. 5. COOK THE MIXTURE OVER MEDIUM HEAT UNTIL THE THERMOMETER REACHES 246°f (AROUT 10 MINUTES | UNTIL CANDY TAKES BALL-LIKE SHAPE) (DARK BROWN IN COLOR) 248° 2. IN A SEPARATE SMALL POT, BRING THE CREAM TO A SIMMER OVER MEDIUM HEAT 6. LINE A BAKING PAN WITH PARCHMENT PAPER & POUR IN MIXTUKE EVENLY. 7 LET IT COOL & THEN SPRINKLE COARSE SEA SALT ON TOR (FOR ABOUT 10 MINUTES) 3. ONCE THE SUGAR MIXTURI IS THE DANK BROWN COLOR YOU ARE LOOKING FOR, WHISK IN SMALL CHUNKS OF BUTTER UNTIL COMPLETELY MIXED 4. ADD WAKMED CREAM & WHISK UNTIL SMOOTH 6. CONTINUE TO COOL UNTIL ROOM TEMPERATURE . CUT, ROLL IN PARCHMENT/WAX PAPER, & SERVE.