2 c. sugar
2 c. light cream
1 c. light corn syrup, Karo
1/2 tsp. salt
1/3 c. butter
1 tsp. vanilla

Mix sugar, 1 cup light cream, corn syrup and salt in large saucepan. Cook, stirring for 10 minutes. Add other cup of cream slowly so mixture does not stop boiling. Cook 5 minutes longer. Add butter a bit at a time. Cook slowly, stirring temperature on candy thermometer should be 234-236 degrees. It will form a hard ball in cold water when it is done. Remove from heat and add vanilla. Stir gently and pour into 8 x 8 x 2 inch greased pan. Cool. Slice into squares and wrap in waxed papers.