|Butter||1 Cup (16 tbs)|
|Sugar||2 Cup (32 tbs)|
|Light corn syrup||2 Cup (32 tbs)|
|Whipping cream||2 Cup (32 tbs), divided|
|Vanilla extract||2 Teaspoon|
Combine butter, sugar, corn syrup, and 1 cup whipping cream in a large Dutch oven.
Cook over low heat, stirring gently, until sugar dissolves.
Cover and cook over medium heat 2 to 3 minutes to wash down sugar crystals from sides of pan.
Uncover and cook, stirring occasionally, until candy thermometer registers 224°.
Stir in remaining 1 cup whipping cream.
Continue to cook mixture over medium heat to firm ball stage (248°).
Stir in vanilla.
Pour into a buttered 13 x 9 x 2 inch pan.
Let cool about 5 hours.
Cut into squares, and wrap individually in wax paper.