2 c. granulated cane sugar
1 c. light corn syrup
2 c. half & half dairy cream
2 tbsp. butter in pieces
1/4 tsp. salt
1/2 tsp. vanilla
Chocolate coating, melted

In a 3-quart heavy saucepan, cook sugar, syrup and cream, stirring to dissolve sugar before reaching boiling point. Bring to boil over medium high heat and let cook about 3 minutes; add butter and cook to 230 degrees. Turn heat down to medium and stir with wooden spoon until temperature reaches 242 degrees.

Remove from heat and add salt and vanilla. Mix gently with a spoon. Pour into a well-buttered pan and leave in a cool place until firm enough to cut. Wrap or dip in chocolate coating.