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In a heavy bottomed pot, combine sugar, cream, corn syrup and butter.
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Cook at medium heat until you candy thermometer reaches 250 (hard ball stage) degrees, stirring frequently.
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If you do not have a thermometer, go here for other methods.
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Once caramel has reached hard ball stage, remove from heat and add vanilla and salt, stir a few more times.
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Pour caramel layer over shortbread and pecans.
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Allow to cool for 8 hours before cutting.
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I cut them in two inch squares, then cut them diagonally and drizzled some melted chocolate over the tops.
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This caramel recipe is a great recipe for wrapped caramels.
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Pour the hot caramel into a lined and oiled 9x13 in pan and allow to cool for 8 hours.
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Cut in small squares and wrap in parchment paper.