2 c. granulated sugar
1 3/4 c. Karo
2 c. whipping cream
1 stick butter
1 tsp. vanilla
1 c. nuts (more, if desired)

Cook sugar, Karo, half of the cream, and butter together. When it boils, stir in the rest of cream, but do not allow boiling to cease. Test for a firm ball in cold water, or 238 degrees on candy tester. Add vanilla and nuts. Turn into buttered tins when nearly cold. Cut in cubes and wrap in waxed paper. Boiling sometimes requires nearly an hour.