2 1/2 cups sugar
3/4 cup corn syrup (Karo)
1/8 tsp. cream of tartar
2 1/2 cups cream
1 tsp. vanilla
1/2 cup (1 stick) butter

Combine sugar, corn syrup, cream of tartar and cream. Boil to hard ball stage (244-248°F on candy thermometer), stirring constantly.

Add vanilla and butter. Pour into buttered pan; cool.

Cut into squares. Wrap in waxed paper or dip in melted chocolate.

Cooks Note: Use of a candy thermometer is recommended.

Makes 50 squares.