- Serves 16 squares
- Prep time 20 minutes
- Refrigeration 2 hours
- Cook time 20 minutes
- 375 ml (1 1/2 cup) brown sugar (dark or golden)
- 375 ml (1 1/2 cup) sugar
- 375 ml (1 1/2 cup) heavy cream 35%
- 5 ml (1 tsp) vanilla extract (optional)
1- Butter and line with parchement paper a mold of 20 cm (8 po). The butter will allow the paper to stick to the sides of the mold.
2- Put brown sugar, sugar, cream and and vanilla extract, if desired, in a pot. Stir and bring to a boil.
3- Install a candy thermometer to the side of the pot. Let simmer at low-medium heat, without stirring, until the thermometer reaches between 112 °C and 115 °C (234 °F and 239 °F).
4- Immediately remove from heat. Let cool without stirring for 20 to 25 minutes, until the thermometer reaches 43 °C (110 °F).
5- Beat 2 to 3 minutes at high speed using the electric mixer, until the mixture loses it’s glossy appearance.
6- Transfer immediately into the mold. Even the surface, and draw shallow lines with a knife to form 16 squares and facilitate cutting. Cover with plastic wrap. Refrigerate 2 hours, then cut into 16 squares.