- Portion size 64 servings
- Credits : Canadian Living Magazine: December 2011
Ingredients
Method
Grease bottom and side of large heavy saucepan. Add brown and granulated sugars, cream, corn syrup, butter, salt and baking soda; stir over medium-low heat until melted.Bring to boil over medium heat. Boil, without stirring but brushing down side of pan with pastry brush dipped in cold water, until candy thermometer reaches 234°F (112°C), 12 to 14 minutes, or soft-ball stage when 1 tsp dropped into cold water forms soft ball.
Dip bottom of saucepan into cold water for 1 minute. Let cool, undisturbed, on rack until lukewarm (110°F/45°C), 30 to 45 minutes.
With wooden spoon or in stand mixer with paddle, beat in vanilla; beat until thickened and just beginning to lose its gloss, 4 to 5 minutes.
Immediately scrape into greased or parchment paper–lined 8-inch (2 L) square cake pan, spreading evenly. Let cool in pan until set, about 30 minutes.
Remove from pan. Using knife dipped into hot water, cut into 1-inch (2.5 cm) squares.
Nutritional facts Per piece: about
- Sodium 14 mg
- Protein trace
- Calories 56.0
- Total fat 2 g
- Potassium 27 mg
- Cholesterol 6 mg
- Saturated fat 1 g
- Total carbohydrate 11 g
%RDI
- Iron 1.0
- Calcium 1.0
- Vitamin A 2.0
