Ingredients:
1 3/4 C. Karo Syrup
1 C. Butter
2 C. Cream
2 C. Sugar
5 grains salt
Directions:
Butter a 9 x 13 pan and set aside.
Add Karo Syrup and Butter in a heavy bottom medium sauce pan. Then add 1 C. Cream, Sugar and Salt on top (don't let sugar and salt touch the bottom of the pan). Bring to boil on medium heat (about "5"), stirring constantly with a wooden spoon and scraping down the sides (do not rush). Turn heat down slightly (about "4.5") and boil for 30 minutes, stir in one direction only but do not scrape down sides. Add 1 C. Cream all at once and stir it in quickly (or cream will scorch). Continue to cook without stirring until mixture reaches soft ball stage (approximately 248° or when a small amount of mixture dropped into very cold water forms a firm ball that holds its shape until pressed). Pour into buttered cake pan (9 x 13). Do not scrape sides of pan! Allow to cool completely at room temperature.
Variation:
If adding nuts, add once mixture has reached soft ball stage and then pour immediately into pan. Or pour nuts into bottom of pan and then pour mixture into pan over nuts.
