- Portion size 64 servings
- Credits : Canadian Living Magazine: December 2011
MethodGrease 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
- Iron 1.0
- Calcium 1.0
- Vitamin A 2.0