- Prep Time
- 10 mins
- Total Time
- 35 mins
- Makes
- 1 1/2 lb (750 g) candy
Ingredients
- 2 1/4 cups
- sugar
- 550 mL
- 1/3 cup
- firmly packed brown sugar
- 75 mL
- 1/2 cup
- light corn syrup
- 125 mL
- 1/4 cup
- whisky, divided
- 60 mL
- 2/3 cup
- unsalted butter, cut into cubes
- 150 mL
- 1 tsp
- sea salt
- 5 mL
- 1 tsp
- vanilla
- 5 mL
- 3/4 tsp
- flaked sea salt or kosher salt
- 4 mL
Method
- Step 1
- Butter 9 x 13-in. (3-L) metal baking pan. Set aside. In large heavy saucepan over medium heat, mix both sugars, corn syrup, 1/2 cup (125 mL) water and all but 1 tsp (5 mL) whisky (reserve the teaspoon of whisky), stirring until sugar is melted.
- Step 2
- Cover and increase heat to medium. Bring to a boil, without stirring, until a candy thermometer inserted reaches soft crack stage (270°F/132°C). Add butter and 1 tsp (5 mL) sea salt. Stir continuously until mixture reaches hard crack stage (300°F/149°C).
- Step 3
- Remove saucepan from heat. Stir in vanilla and reserved 1 tsp (5 mL) whisky. Pour into prepared pan. (Do not scrape or spread.) Sprinkle with 3/4 tsp (4 mL) flaked sea salt. Cool completely. Hit candy on hard surface to break into pieces. Layer between pieces of waxed paper in airtight container for up to 2 weeks.
Tips
If you don't have a candy thermometer, test candy doneness by dropping a teaspoonful of the hot syrup into a cup of cold water. At the hard crack stage the syrup will form hard brittle threads.
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Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (35 g):
- Calories:
- 120
- Fat:
- 4 g
- Saturated Fat:
- 2 g
- Carbs:
- 22 g
- Sugar:
- 22 g
- Cholesterol:
- 10 mg
- Sodium:
- 140 mg