- 2 cups sugar
- 2 cups light cream
- 1 1/2 cups light corn syrup
- 1 1/3 sticks butter
- 1 teaspoon vanilla
Butter sides of heavy 2-quart saucepan. Combine sugar, 1 cup cream, corn syrup, and butter in saucepan. Bring to boiling over low heat, stirring constantly. Slowly stir in remaining 1 cup of cream. Cook over low heat to medium ball stage (242 degrees), stirring constantly toward the end.
Remove from heat. Add vanilla. Pour into buttered 9×13 pan. When cool, cut into 64 squares. Wrap squares. Store in airtight container.
