Ingredients
Method
Preparation
- In a saucepan, combine the sugar, corn syrup, and heavy cream.
- Cook over medium heat, stirring until the sugar has dissolved completely.
- Continue to cook the mixture without stirring until it reaches a soft ball stage (235°F to 240°F) using a candy thermometer.
- Remove from heat and stir in the vanilla extract.
- Let the mixture cool slightly before pouring it into a greased 9x13 inch pan.
- Spread it evenly for uniform thickness.
- Once set, cut the cooled mixture into squares or fun shapes.
- Dip the pieces in melted chocolate, allowing the excess to drip off.
- Decorate with colorful sprinkles if desired.
- Let cool completely before packaging.
Notes
Store in an airtight container at room temperature for up to two weeks, or freeze for up to three months. Use a candy thermometer for best results and allow the mixture to cool properly.