|Sugar||2 Cup (32 tbs)|
|Dark corn syrup||2⁄3 Cup (10.67 tbs)|
|Heavy cream||1⁄4 Cup (4 tbs)|
|Water||1⁄4 Cup (4 tbs)|
Combine the sugar, corn syrup, cream, and water in a heavy 3-quart saucepan.
Cook over medium heat, stirring constantly, until the mixture comes to a boil.
Continue cooking, stirring occasionally, to 260°, or until a little of the mixture dropped into very cold water forms a ball which is hard enough to hold its shape.
Add the butter a tablespoon at a time.
Continue cooking, stirring constantly, to 280°, or until a small amount of the mixture dropped into very cold water separates into threads which are hard but not brittle.
Pour out into well-buttered 8 x 8 x 2-inch pan.
Let stand until a light film appears on top of the candy, about 10 minutes.
Then, using a wide spatula, mark the candy into small squares.
Keep pressing along the marks so that the candy forms rounded puffs which hold a shape; then cut completely through.
Cool thoroughly, then turn out.
Break apart any candies that stick together.