4 c. sugar
1 carton whipping cream
1 stick butter (use butter)
1 c. white Karo
1 lb. chopped pecans
1 tbsp. vanilla

Put sugar and cream in large saucepan, mix before putting on fire. Stir with a wooden spoon. Set on low fire, when it comes to boil, add Karo. When it starts to boil put in a candy thermometer, don't let it touch bottom of pan. Stir while cooking when thermometer reaches 232 degrees or soft ball.

Set off fire and add butter. When it melts start folding in with wooden spoon, then beat until begins to thicken, add pecans and vanilla and beat as long as you can. Pour into a long buttered baking dish. When set awhile, cut into squares. Very good.