"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
1 cup sugar 3/4 cup light corn syrup 1 1/2 cup heavy cream 1 tsp vanilla 1 tsp salt
Combine sugar, syrup, salt and 1/2 cup cream. Stir constantly over low heat until sugar dissolves. Cook until soft ball (238º) stage. Add another 1/2 cup cream and again cook to soft ball stage. Add rest of cream and cook until firm ball (246º) stage. Remove from heat and add vanilla and pour into an 8x4 pan.
Cool and mark into 3/4 inch squares. Cut and wrap in wax paper.
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