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(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
In a medium saucepan, stir in the water, corn syrup, and sugar. Place over medium/low
heat and let come to a simmer. Cover and let sit for 1-2 minutes.
Place a candy thermometer in the syrup and let boil until 320 degrees and the corners
start to turn an amber color.
Take off the heat and add in half of the Country Crock© Plant Butter and stir, then half
of the Country Crock© Plant Cream and stir. Add in the rest of the Country Crock© Plant
Butter and stir, then the rest of the Country Crock© Plant Cream – stirring to combine.
Place back over medium/low heat and let slowly boil until it reaches the soft ball stage,
about 240-245 degrees.
• The softball stage is reached when you drop your candy into cold water to cool it
Pour into a parchment lined and greased bread pan and set in the fridge for 30 minutes.
Sprinkle on the sea salt then place back in the fridge for at least 4 hours, best overnight.
Lift the caramel out of the pan using the parchment paper and cut into individual
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