This is a rich, dense caramel candy which require the simultaneous effort of two people, a lot of sweat, a lot of elbow grease and a highly durable electric mixer.
Info
Recipe dictated by: Cheryl Sigler
Special Equipment
- 9" cast-iron (or heavy) skillet
- 1 ½ gallon heavy bottom pot
- Heavy duty electric mixer
- 9x13" baking pan
- 2 people
Ingredients
- 6 cups Sugar
- 2 cups Milk
- ¼ teaspoon Baking Soda
- ½ cup Butter
- 1 teaspoon Vanilla Extract
Preparation
- Butter the
Using a cast-iron skillet
- Slowly heat 2 cups sugar stirring constantly with a wooden spoon until caramelized.
Using a heavy bottom pot
- While the sugar is caramelizing, boil milk and remaining 4 cups sugar.
Combine
- Reduce milk mixture to a slow boil and insert a candy thermometer.
- Slowly pour caramelized sugar, in a thing thread, while beating constantly, into milk mixture.
- Boil until firm ball stage (250°F)
Remove From Heat
- Remove from heat.
- Add baking soda, beat well.
- Add butter, beat well.
Pour into mixer bowl
- Cool for 20 minutes, or until you can touch the side of the pot with your bare hand.
- Pour mixture into electric mixer bowl.
- Add vanilla.
- Beat on medium/high speed until mixture takes on a heavy dull appearance.
- Pour into buttered pan.