2 c. sugar
1 3/4 c. light Karo syrup
2 c. (1 pint) whipping cream
1 c. butter
1 tsp. vanilla

Cook sugar, syrup, butter and 1 cup whipping cream until it boils. Add the other 1 cup whipping cream and cook to a soft ball stage. Remove from heat and add vanilla. Pour onto a greased cookie sheet.

Beat with a wooden spoon until it starts to set up. Let cool briefly. Cut into small squares and wrap in cellophane or wax paper squares and twist the ends.