I made candy! This did not go without hassle, and caramel is still kind of everywhere in our house. BUT I MADE CANDY. Recipe courtesy of Jamie Liu.
1 1/3 cups heavy cream
2 cups sugar
½ cup light corn syrup
1/3 cup honey
3 tablespoons unsalted butter,cubed
1 teaspoon vanilla paste or extract
3 teaspoons fleur de sel or sea salt
1. Line an 8-by-8-inch baking pan with aluminum foil that extends over the sides. Grease with vegetable oil. In a heavy 4-quart saucepan, bring the cream to a boil. Add the sugar, corn syrup and honey and stir constantly with a wooden spoon until the mixture comes to a boil. Cook, stirring occasionally, until the mixture reaches 257 degrees on a candy thermometer, 15 to 30 minutes.
2. Remove the pan from the heat and, with oven mitts on, stir in the butter, vanilla and 2 teaspoons salt. Pour into the prepared pan and let cool. Remove from pan and break into pieces. Re-prepare pan.
At this point, reboil (add a little water) until you hit 240. Pour into pan again. Let cool slightly and sprinkle with the remaining salt. When completely cool, coat a cutting board and the blade of a large chef’s knife with vegetable oil. Invert the caramel onto the cutting board; peel off the foil and invert again. Cut the caramel into 8 1-inch-wide strips; then cut each strip into 1/2-inch pieces.