- 3 cups plus 2 tablespoons granulated sugar
- ½ cup light corn syrup
- 2 cups heavy cream
- 10 tablespoons unsalted butter
- 2 teaspoons sea salt
- 1 teaspoon vanilla
- ½ cup water
- Melted unsalted butter as needed for lining pans
Prepare 2 large, rimmed cookie sheets with nonstick cooking spray then line with baking parchment, allowing parchment to come up and over all four edges of pan; brush generously with melted butter.
Heat cream and butter together in microwave for 2 minutes; whisk in sea salt and return to microwave for another minute (or slightly longer), until mixture is very hot and steaming. Set aside. In deep saucepan, combine water, sugar and corn syrup and bring to a boil over medium heat. Boil for approximately 20 minutes, swirling pan occasionally (do not stir), until mixture is a golden brown color. Remove from heat and slowly add in cream mixture, being very careful as it may spatter. Stir in vanilla with a wooden spoon and cook over medium‐low heat until mixture registers 248 degrees on a candy thermometer (20‐30 minutes). Pour into prepared pans and cool. Copyright 2012 by Beverly Hills Brownie Company®. All rights reserved. Get more from Bobbie Greenfield at www.BeverlyHIllsBrownie.com.