Fine Cooking 61

• 4 cups granulated sugar
• 2 tbsp light corn syrup
• 4 cups heavy cream, at room temp
• 4 oz (1/2 cup) unsalted butter, softened and cut into pieces
• 1/4 tsp table salt

1. Set a small dish of water and a pastry brush by the stove. Pour one cup water into heavy based 8qt saucepan?? or RED dutch oven. Add the sugar and corn syrup. Cook over high heat, stirring often, until the mixture is clear and comes to a boil. If sugar crystal form on the side of the pan, wash them down with a wet pastry brush.
2. Reduce the heat to maintain a gentle boil; it shouldnt be spattering. Dont stir, but check frequently while boiling gently until the sugar begins to turn a light honey color in spots, about 20 minutes. Whenever sugar crystals form on the sided of the pan, wash them down with a wet pastry brush. Swirl the pan gently to even out the color. When the mixture reaches a rich, red=brown color, about another 8 minutes, take t he pan off the heat. Slowly pour in the cream(use care here). Stir, making sure any solidified caramel on the pan bottom or sides melts. (If it doesnt, set the pan back over med-low heat and stir gently until the caramel is completely smooth.)
3. Stir in butter and salt. Let cool to room temp before stirring in the flavorings(if using) and pouring into individual jars.

• Sugar can burn easily, so use a heavy-­based pot, preferably one that doesn’t have a dark interior so that you can monitor the sugar once it begins to color.
• Tip: For easy cleaning, soak the pot and utensils in hot water. To loosen any cooked-on sugar, fill the pot with water and set it on the heat.

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