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2 C. Sugar
C. Corn Syrup
3 C Cream
¼ C Butter
1 t. vanilla
½ t Salt
Mix sugar, syrup, butter, salt, and ⅓ of the cream in a deep, heavy pot. Stir well and bring to a boil. Wash sides well and stir constantly. When the soft ball is reached, add the next ⅓ of the cream very slowly so that it keeps boiling. Cook again to soft ball, stirring constantly and washing sides. Add the last ⅓ of the cream in the same manner. It will burn very easily at this point, so stir well. Cook to firm ball stage. Take off the heat and add vanilla. Pour into a buttered pan. If you want nuts, chop them and put them in the buttered pan ahead of cooking.
Soft Ball Temp = 235 degrees F
Hard Ball Stage = 250-265 degrees F