1 lb. butter (no substitute)
2 c. white sugar

Put in heavy kettle and cook to a golden brown, at least one half hour (340 degrees on candy thermometer). You will have to stir it almost all the time as it burns easily. Don't be concerned if the butter and sugar seem to separate, just continue stirring. When it reaches proper temperature or color, spread on buttered 10 1/2" x 15 1/2" cookie sheet. While still warm spread with two or three plain Hershey bars.