3 c. granulated sugar
1 qt. cream
2 c. white corn syrup
Sprinkle of salt
2 tsp. vanilla
1/2 lb. shelled walnuts or pecans

Put sugar, syrup and 1/3 the cream in a heavy saucepan and stir over heat until sugar is dissolved and mixture boiling. Let boil, stirring occasionally until mixture reaches the medium ball stage (236 degrees on thermometer). Add half the remaining cream, stirring in well and continue to cook until mixture again reaches the soft ball stage.

Add remaining cream and stir well, then cook to consistency desired in finished caramel (246-248 degrees). Drop a little of the mixture in cold water if no thermometer is available and allow mixture to cool before testing. Add vanilla and broken nuts. Pour into a 9 inch square pan which has been lightly buttered. Let stand to cool and harden. Cut into strips then into small squares and wrap individually in waxed paper. It is well to place the block candy on a bread board, cutting with a sharp knife. Use a thin knife and a sharp one.