|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.