- 3 cups whipping cream
- 3 1/2 cups Imperial Sugar Extra Fine Granulated Sugar
- 1/2 cup corn syrup
- 2 chocolate bars (3.5 oz each) excellent quality 65-70% cocoa mass
- 1 vanilla bean or 1 tablespoon vanilla bean paste
- Line a 9 x 13-inch pan with non-stick aluminum foil.
- Combine all ingredients in a heavy bottom, well-made pan.
- Using a heat resistant rubber spatula or flat bottom wooden spoon, heat mixture on medium to high heat to 250°F while constantly stirring over entire bottom.
- If working on a gas stove, flames of gas cannot reach sides of pan. A gas stove is hardest to use for caramel while induction is ideal. If using a candy thermometer, clamp it on sides of pan. If using a digital thermometer with a metal probe, temperature can fluctuate as mixture is boiling. Make certain that probe is not touching bottom of pan as this will create an incorrect reading. Undercooked and caramel will not be firm enough. Overcooked and caramel will be very firm to chew.
- After 20-30 minutes, caramel will have reached 250°F, remove from heat and pour into prepared pan.
- Six hours later, or preferably overnight, cut in desired size pieces.
- Wrap in cellophane candy wrappers.