- 3/4 c Sugar
- 1/4 C Karo syrup (light corn syrup)
- 2 TBL Water
- 1/4 tsp Cream of Tartar
- Pinch Salt
– - 3 TBL butter
- 3 TBL Cream Cheese
- 1/2 C heavy cream
- 1 tsp vanilla
- Measure parchment paper for the bottom of a square metal pan
- Trim so that it fits perfectly into the square pan
- Put a heavy sauce pan over medium high heat
- Add all ingredients and stir frequently
- As soon as it begins to simmer, cover and start timing 5 minutes
- Remove lid and insert candy thermometer
- Don’t touch for about 6-7 minutes
- Heat to 250° . Light Amber
- Drop the heat to medium
- Bring up to 290-300º
- Don’t stir, just gently agitate the pan (like for popcorn)
- Turn heat to lowest setting, then start timing 2 minutes
- Turn heat off
- At about 360º, add 3 TBL butter and 1/2 c heavy cream and 1 tsp soy sauce
- Turn heat to medium low and cook until the temp returns to 250º
- Pour into pan lined with parchment paper
- Tap out bubbles and let cook 30-40 minutes
- Sprinkle with Maldon Salt
Alternate Salts: Kosher salt, coarse sea salt, pink, black salt, or red salt, sel de gris, smoked salt - Cook another 3-4 hours
- Cut evenly with a pizza roller sprayed with canola oil
- Refrigerate for two hours before rolling into waxed paper or parchment
