2 c. sugar
3/4 c. white syrup
1/2 c. butter
1 c. cream

Butter the sides of a heavy skillet. Mix together; stir constantly, while bringing to a boil.

1 c. cream

Add and continue to stir; continue to cook until candy thermometer reaches 235 degrees. Pour out into a buttered 9 x 12 pan and cool only until it "sets up." Then turn out onto a buttered counter and cut into desired size, approximately 1/2 x 1 1/2 inches. Wrap in wax paper, store in tightly covered container.

This recipe also makes wonderful ice cream topping by only cooking to 210 degrees. Refrigerate in covered container and heat to serve.