1Combine 4 cups sugar and cream in a heavy 4-quart saucepan.
3Melt 2 cups sugar in a heavy 10-inch skillet over medium heat.
4Stir sugar constantly until it begins to melt.
5Heat sugar-cream mixture over medium heat.
6Continue melting sugar in skillet, stirring and watching closely so it does not scorch.
7As soon as it is completely melted, pour liquid sugar in a thin stream into boiling sugar-cream mixture, stirring constantly.
8Do not let sugar remain over heat after completely melted; this will produced a scorched taste.
9Cook combined mixtures to 246.
10Remove from heat and add baking soda and butter.
11Stir in and let candy stand for 30 minutes.
13Stir to mix; pour into buttered 9-inch square pans.
14Cool slightly and cut into squares.