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Attach a candy thermometer to a medium sized sauce pan. Add butter and melt over low heat. Stir in syrup and sweetener. Bring to a simmer, stirring constantly.<
p id=”instruction-step-2″> Simmer mixture over low heat, stirring constantly, until mixture reaches 220 degrees F, about 3 minutes. Stir in heavy whipping cream. The mixture will be bubbly.
id=”instruction-step-3″> Continue heating mixture, stirring constantly, until it reaches 250 degrees F, about 1 minute.. Remove mixture from heat.
d=”instruction-step-4″> Mix in vanilla extract and salt until smooth and combined.
=”instruction-step-5″> Transfer the mixture into a bowl and whisk for several minutes as it cools down.
“instruction-step-6″> Drop spoonfuls of the mixture into the wells of a candy mold.
instruction-step-7″> Freeze until set, at least 2 hours.
nstruction-step-8″> Store in the refrigerator in an airtight container.