1 1/4 c. (3 dL) light corn syrup
1/2 c. (1 dL) honey
2 c. (400 g) sugar
1 tbsp. butter
1/2 tsp. salt
2 c. (1/2 L) heavy cream
1 tsp. vanilla

Oil a jelly-roll pan or a 9 x 9 inch pan. Combine the syrup, honey, sugar, butter, salt and 1 cup of the cream in a 4-quart heavy pot. Stir to mix well. Place over medium-low heat and bring to a boil, stirring until the sugar dissolves. Cover and let boil for 2 to 3 minutes, then uncover and, when the foam subsides, wash down the sides of the pot with a pastry brush dipped in cold water.

Continue to boil, stirring without touching the sides of the pot, to the firm ball stage (244 degrees). Very slowly, without breaking the boil, add the remaining 1 cup cream. Then, still stirring, bring back to the firm ball stage (244 degrees). Remove from the heat, stir in the vanilla and pour into the prepared pan. When cool and firm, cut into squares and wrap in pieces of wax paper or plastic wrap. Store in a cool place. 2 1/2 pounds.