2 c. sugar
1 c. butter
1 3/4 c. white Karo
2 c. thin cream
1 tsp. vanilla

Cook sugar, butter and 1/2 cream together. When it boils hard, slowly add rest of cream, but do not allow boiling to cease. Test for hard ball in cold water. Add vanilla, turn into a buttered pan. When nearly cold, cut and wrap in wax paper.