2c sugar
1 3/4c white corn syrup
1 pint whipping cream
1t vanilla
Butter
Mix together in 4qt saucepan - sugar , corn syrup, whipping cream. Bring to a boil stirring constantly. Reduce heat and cook until it is 250 on candy thermometer. Stir occassionally. Add the vanilla. Pour into a well buttered squared pan. Cool. Cut into squares and wrap in waxed paper.
Notes: It takes a long time for it to reach the 250 - soft ball stage. I usually count on cooking it at least an hour.
Recipe is from M. Reed and one we made for years growing up. Well worth the time and effort.
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