2 c. sugar
1/2 c. butter
3/4 c. light corn syrup
2 c. whipping cream
1/16 lecithin; optional

Equipment:
Heavy 3 qt. saucepan
Wax paper
Candy thermometer
Wooden spoon
9 x 9 inch pan

Butter a 9 x 9 inch pan; set aside. Place sugar, butter, corn syrup, and 1 cup whipping cream in a 3 quart pan and bring to a rolling boil over medium high heat. Slowly add the second cup of whipping cream in a slow trickle so the boiling does not stop. Stir continually. When all the cream is added place the thermometer in the pan. Add lecithin. As the temperature increased reduce the heat. Cook to 246 degrees for a firm caramel. Cook 2 degrees less for a softer caramel. Pour the caramel into the buttered 9 x 9 inch pan. When the caramel has set up, cut with a lightly buttered knife and wrap the individual candies in wax paper or dip in chocolate.