Tuesday, September 29, 2009


2 cups sugar
3/4 cup whipping cream
1/2 cup milk
1 tbsp light corn syrup
dash of salt
1 tsp vanilla extract
1 pkg (6-oz) chocolate chips
walnut halves for garnish, if desired
candied cherries for garnish, if desired

In a large heavy saucepan, combine the sugar, whipping cream, milk, corn syrup, and salt. Mix together until well combined. Bring the mixture to a boil over medium heat. Cook until a candy thermometer registers 236 degrees or reaches the soft ball stage (if you don't have a candy thermometer). Remove from the heat. Cool to 110 degrees--which is lukewarm--without stirring. Add the vanilla and beat until the mixture thickens and begins to lose its gloss. Pour into a buttered 8-inch square pan. Do not scrape the the sides or bottom of the saucepan into the square pan. When this mixture is cool, melt the chocolate and spread over the top. When firm, cut into squares. Garnish with the walnuts and candied cherries.

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