Having made this recipe a few times, I've finally figured out the best way to make this... ADD 2T LIGHT CORN SYRUP. I've compared this recipe to similar SBT recipes and i think adding in the corn syrup is key to preventing sugar crystalization.
Here's what i do: in a 5qt pot add all the ingredients + 2T corn syrup and set to medium. Let dissolve/melt together before stirring constantly, around 170 degrees, then start stirring constantly with a wooden spoon. Once it comes to a boil, reduce to medium low heat (as I'm impatient) and constantly stir until closer to 240 degrees. Turn off + remove from heat; instead of beating vigorously by hand, i plugged in my hand mixer and beat on low for 3min (temperature wise it was around 210 after 3min.) With my foil lined with Pam sheet pan, I poured the whole mixture + scrapped the sides. The mixture setup perfectly and had a smoother texture...vs the gritty texture I've experienced in the past. So delicious... Enjoy!
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Having made this recipe a few times, I've finally figured out the best way to make this... ADD...