Ingredients
Units
Scale
- 1 cup half & half
- 2 Tbsp loose Jasmine tea (highest quality you can find)
- 1/4 cup butter, cut into cubes
- 1 cup brown sugar
- 1/2 cup light corn syrup
- 1 tsp vanilla extract
- dash of salt
Instructions
- Butter an 8x8 inch pan, line with buttered parchment paper, and set aside.
- Heat the half & half until near boiling, then submerge the tea and let steep for 2-3 minutes. Remove the tea, and set the half & half aside.
- Combine the butter and brown sugar in a large, heavy saucepan. Melt while whisking.
- Once melted, add the corn syrup, salt, and jasmine-infused half & half. Whisk to combine, then bring to a simmer (and stop whisking) and cook until a candy thermometer reads 244 F.
- Remove from heat, stir in the vanilla extract, and pour into the prepared pan.
- Once cooled, cut into small squares and wrap in wax paper.