2 c. white sugar
1 c. white syrup
3 c. cream
1/4 tsp. salt

Cook sugar, syrup, salt and 1 cup cream to medium hard ball stage. Add second cup cream and cook to medium hard ball stage. Add third cup cream and cook to 232 degrees or waxy firm ball stage. Pour into buttered pan, lined with pecans if desired. Cool and cut into pieces. May be dipped in melted chocolate.