3 c. sugar
3/4 c. milk
3/4 c. heavy cream
1/4 c. light corn syrup
2 tbsp. butter
2 tsp. vanilla
1/2 c. chopped nuts (optional)

Butter an 8x8 inch pan. In heavy 3-quart pan, stir together sugar, milk, cream, syrup and butter. Cook over medium heat until mixture boils, stirring constantly. Then, stirring occasionally, cook until it reaches 238 degrees on a candy thermometer. Remove from heat. DO NOT STIR. Cool to 110 degrees. Add vanilla. Beat until it loses its gloss. Pour into buttered pan. Cool before cutting. Makes 1 3/4 pound.