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Level
very easy
Prep Time
10 min
Total Time
35 min
Makes
1 1/2 lb (750 g) candy

Ingredients

2 1/4 cups
sugar
550 mL
1/3 cup
firmly packed brown sugar
75 mL
1/2 cup
light corn syrup
125 mL
1/4 cup
whisky, divided
60 mL
2/3 cup
unsalted butter, cut into cubes
150 mL
1 tsp
sea salt
5 mL
1 tsp
vanilla
5 mL
3/4 tsp
flaked sea salt or kosher salt
4 mL

Directions

Step 1
Butter 9 x 13-in. (3-L) metal baking pan. Set aside. In large heavy saucepan over medium heat, mix both sugars, corn syrup, 1/2 cup (125 mL) water and all but 1 tsp (5 mL) whisky (reserve the teaspoon of whisky), stirring until sugar is melted.
Step 2
Cover and increase heat to medium. Bring to a boil, without stirring, until a candy thermometer inserted reaches soft crack stage (270°F/132°C). Add butter and 1 tsp (5 mL) sea salt. Stir continuously until mixture reaches hard crack stage (300°F/149°C).
Step 3
Remove saucepan from heat. Stir in vanilla and reserved 1 tsp (5 mL) whisky. Pour into prepared pan. (Do not scrape or spread.) Sprinkle with 3/4 tsp (4 mL) flaked sea salt. Cool completely. Hit candy on hard surface to break into pieces. Layer between pieces of waxed paper in airtight container for up to 2 weeks.

Tip

If you don't have a candy thermometer, test candy doneness by dropping a teaspoonful of the hot syrup into a cup of cold water. At the hard crack stage the syrup will form hard brittle threads.

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Nutrition Facts

Nutrition Description:
Per serving (35 g):
Calories:
120
Fat:
4
Saturated Fat:
2
Carbs:
22
Fibre:
0
Sugar:
22
Cholesterol:
10 mg
Protein:
0
Sodium:
140 mg
Potassium:
0