2 c light brown sugar, firmly 2 c light cream
packed 1 tsp butter, softened
2 c white sugar ½ tsp vanilla extract
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Combine the brown sugar, white sugar and cream in a heavy 3- to 4-quart
saucepan and stir over moderate heat until the sugar dissolves. Raise the
heat and boil briskly, uncovered and undisturbed, until the candy reaches
a temperature of 238° on a candy thermometer, or until a few drops spooned
into ice water immediately form a soft but compact ball. Watch the candy
carefully and when it begins to bubble up in the pan, reduce the heat for a
few moments. If sugar crystals appear around the inside of the pan, brush
them back into the candy with a natural bristled (not nylon) pastry brush
that has been lightly moistened with water.Remove the pan from the heat and let the candy cool for about 5 minutes. Meanwhile, with a dry pastry brush, spread the softened butter evenly over the bottom and sides of an 8-by-6-by-2-inch baking dish.
When the candy has cooled slightly, beat it with a wooden spoon until it is thick enough to hold its shape almost solidly in the spoon. Beat in the vanilla, then pour the sucre à la crème into the buttered dish, spreading it and smoothing the top with the spoon or a spatula. Cool to room temperature, then cut the candy into 1-inch squares. Makes about 30 one-inch squares.
