- 2 cups sugar
- ½ cup butter or margarine
- 2 cups whipping (heavy) cream
- ¾ cup light corn syrup
Cook about 35 minutes, stirring frequently to 245 on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a firm ball that holds its shape until pressed.
Immediately spread in baking dish. Cool completely ,about 2 hours.