3 c sugar (divided)
1/8 t salt
1 c cream
2/3 c whole milk
Caramelize one cup of sugar until light brown and is a smooth syrup. Add cream (it will splatter). Stir until resultant lump is gone (may need to warm slightly) then add remaining sugar and milk. Dissolve as described above. Cook to 228 then remove from heat. Add butter. Cool and beat as described for penuche. The beating takes a lot longer than other candies - a good one to use the Kitchenaid for.
Julia Blake
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