Ingredients

• 1 cup granulated sugar
• 1 cup packed light brown sugar
• 1 cup pasteurized camel milk
• 4 tbsp butter
• 1 tsp vanilla extract
• 1/8 tsp fine salt

Method

1. Line an 8-inch square pan with parchment. Combine sugars, milk, butter and salt in a deep heavy saucepan.
2. Heat over medium-low, stirring until sugars dissolve. Wash visible sugar crystals down with a wet pastry brush.
3. Attach a candy thermometer. Cook at a gentle boil to 236°F, stirring only as needed to prevent scorching and avoiding scraping crystallized sides.
4. Remove from heat. Add vanilla without beating. Let cool undisturbed to about 110°F.
5. Beat with a wooden spoon until thick, less glossy and beginning to hold soft ridges, about 3 to 6 minutes.
6. Immediately spread in the prepared pan. Let set about 3 hours before cutting.