2 C. light corn syrup
1/4 tsp. salt
2 C. whipping cream
1 tsp. vanilla
1/2 C. butter or margarine

Cook sugar, corn syrup and salt to 425º. Cut margarine and add a bit at a time so mixture does not stop boiling. Stir vanilla into cream and add gradually so mixture does not stop boiling. Cook, stirring constantly, to 240º, or firm ball stage, and pour immediately into a buttered 9×13″ cake pan. When cool, cut into squares and wrap each piece in waxed paper.

Author:       Categories: Candy, Cookbook

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