|Sugar||1 Cup (16 tbs)|
|Light corn syrup||2⁄3 Cup (10.67 tbs)|
|Light cream||1 1⁄2 Cup (24 tbs)|
Place sugar, syrup, and 1/2 cup cream in a large, heavy saucepan; insert candy thermometer.
Heat and stir over moderate heat until sugar dissolves.
Turn heat to low and cook, uncovered, stirring occasionally, to 238° F.
Mix in 1/2 cup cream and cook, stirring as needed to keep from sticking, to about 236° F. or until mixture forms a soft ball in cold water.
Mix in remaining 1/2 cup cream and heat, stirring constantly, until very thick and a drop firms up quickly in cold water.
Thermometer may register only 230° F. but if mixture firms up, take from heat.
Mix in salt and vanilla and pour into a buttered 8"x8"x2" pan.
Cool until just warm and score in 1" squares.
Cool thoroughly, cut in squares, and wrap individually in wax paper or cellophane.
Calories 310 Calories from Fat 123
% Daily Value*
Total Fat 14 g21.5%
Saturated Fat 8.7 g43.5%
Trans Fat 0 g
Cholesterol 50 mg16.7%
Sodium 63.3 mg2.6%
Total Carbohydrates 48 g16.1%
Dietary Fiber 0 g
Sugars 32.7 g
Protein 0.98 g2%
Vitamin A 9.1% Vitamin C 0.45%
Calcium 3.5% Iron 0.09%
*Based on a 2000 Calorie diet