Ingredients
Equipment
Method
Preparation Steps
- Begin by generously buttering your marble slab or baking sheet to keep the candy from sticking.
- In a heavy-bottomed saucepan, combine granulated sugar, heavy cream, light corn syrup, and a pinch of salt. Stir gently until well combined.
- Place the saucepan over medium heat and bring the mixture to a boil without stirring, until it reaches the firm ball stage at 240°F (115°C).
- Carefully remove the saucepan from the heat, stir in the vanilla extract, and let it cool for about 10 minutes.
- With your hands greased with butter, take the slightly cooled candy and start pulling it until it becomes smooth and shiny.
- Tear off small pieces and shape them into bite-sized pieces, allowing them to rest and set at room temperature for several hours.
Nutrition
Notes
Monitor closely when cooking to achieve the right texture. Avoid humid days for best results.