2 c. sugar
2 c. white corn syrup
2 c. heavy cream (real)
1/2 cup (1 stick) butter (no substitutes)
1 tsp. vanilla

In big microwave bowl cook first two ingredients on high for 15 minutes and stir every 5 minutes. Add cream and butter. Cook on high for 20 minutes. Stir every 5 minutes.

In cup of real cold water, drop a little bit into and squish into a ball (246°F to 250°F on a candy thermometer). Stir in vanilla. Pour into buttered pan. Move around in pan.

Note: A candy thermometer is recommended.