|Heavy cream||2 Cup (32 tbs)|
|Milk||1 Cup (16 tbs)|
|Sugar||2 Cup (32 tbs)|
|Light corn syrup||1 1⁄2 Cup (24 tbs)|
Combine the cream and milk in a measuring cup.
Then pour 1 1/2 cups of the mixture into a heavy 4-quart saucepan.
Stir in the sugar and corn syrup.
Cook over medium heat, stirring constantly, until the mixture comes to a boil.
Continue cooking, stirring occasionally, to 234°, or until a small amount of the mixture forms a soft ball in cold water.
Slowly add the remaining 1 1/2 cups cream mixture, so that the mixture continues to boil.
Continue cooking, stirring occasionally to keep from scorching, to 244° or until a little of the syrup forms a firm ball in cold water.
Remove from the heat and stir in the vanilla.
Pour into a lightly buttered 9-inch square pan.
Turn the block of candy out onto a smooth surface.
Cut into small squares with a large sharp knife.
Wrap each piece in waxed paper.