2 cups white sugar
1 cup heavy cream
1 cup (2 sticks) butter
1 cup light corn syrup (Karo)
nuts (optional)

Combine all ingredients and cook on medium heat until it forms a hard ball when dropped in cold water (250-266°F on candy thermometer).

Nuts may be added, if desired. Pour in a buttered dish and cut in squares when cool. Wrap in waxed paper.

Cooks Note: Use of a candy thermometer is recommended.

Makes 2 pounds.