DIY caramel candies

Step 1/2

• 16 g cane sugar
• 16 g white sugar
• 16 ml heavy cream
• ⅛ tsp vanilla extract
• ⅛ tbsp butter

• cooking spoon
• nonstick frying pan

Add cane sugar, sugar, heavy cream, and vanilla extract to a nonstick pan set over medium heat and cook until sugar dissolves. Reduce heat and continue to simmer on low heat for approx. 15 min., without stirring. Add cold butter and swirl pan until butter is melted; don’t stir.

Step 2/2

• butter for greasing

• aluminum foil
• cutting board
• knife
• small baking dish

Grease baking dish lined with aluminum foil. Pour caramel mixture into baking dish and refrigerate for approx. 60 min., or until firm. Remove from baking dish and cut into equal-sized candies. Enjoy!

Enjoy your meal!