|Honey||1 1⁄3 Cup (21.33 tbs)|
|Butter||1⁄2 Cup (8 tbs)|
|Light cream||2 Cup (32 tbs)|
Combine honey, butter, and 1 cup of cream in a saucepan.
Bring to a boil, stirring frequently, and cook until mixture begins to darken and thicken.
Add remaining cup of cream and continue to cook until mixture forms a fairly firm ball when dropped into cold water or reaches 244° F.(see Basic Procedure for Testing Candy).
Pour into buttered 8 x 8-inch pan.
When cool, cut into 1 -inch squares and wrap individually.