Ingredients:
- 2 cups granulated sugar
- 1 1/2 cups corn syrup
- 2 cups whipping cream, divided
- 1 cup butter
- 1 teaspoon vanilla extract
Preparation:
In a heavy saucepan, combine granulated sugar, corn syrup, 1 cup whipping cream and the butter. Bring to a boil, stirring often, then stir in remaining cream. Heat, without stirring, to 242°, or until a small amount of syrup dropped into cold water forms a firm ball which will still be pliable and flatten slightly. Remove from heat, stir in vanilla, and pour into a buttered 9x13-inch pan. Refrigerate until thooroughly chilled and firm. Cool and let set until candy comes to room temperature. Cut into small pieces and wrap in waxed paper.
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