We based this recipe on one that appears in Peter Greweling's Chocolates and Confections (Wiley, 2010). For more Valentine's Day recipes, check out our guide.
- 4 cups sugar
- 1 cup milk
- 1⁄2 cup heavy cream
- 1⁄2 cup light corn syrup
- 1 tsp. kosher salt
- 1 vanilla bean, halved lengthwise, seeds scraped and reserved
Grease an 8" x 8" baking pan with nonstick cooking spray and set aside. Stir together sugar, milk, cream, corn syrup, salt, and vanilla bean and seeds in a 4-qt. saucepan over medium heat. Cook, stirring occasionally, until a candy thermometer reads 238°. Pour mixture into a 9" x 13" baking dish and let cool at room temperature for 20 minutes. Scrape mixture into the bowl of a stand mixer fitted with a paddle and beat on medium speed until mixture is no longer glossy and is very thick, about 3 minutes. Immediately transfer to prepared baking pan and, using a rubber spatula, spread evenly over the bottom of pan; let cool to room temperature, at least 4 hours. Cut into 1" squares and serve.