|Sugar||2 Cup (32 tbs)|
|Dark corn syrup||2⁄3 Cup (10.67 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Light cream||1⁄4 Cup (4 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
Combine all ingredients except butter in saucepan and bring to boil, stirring.
Cook, stirring often, until 260°F.registers on candy thermometer, or until a small amount of mixture dropped into very cold water forms a hard ball.
Add butter and cook, stirring, until 280°F.registers on candy thermometer, or until a small amount of mixture dropped into very cold water separates into threads which are hard but not brittle, or the soft-crack stage.
Pour into buttered 8-inch square pan.
When almost set, cut into squares.
When cold, break apart.
Makes about 11 /4 pounds.