Ingredients
1 cup whipping cream or evaporated milk (not sweetened evap milk)
1/2 cup water
1/4 cup light corn syrup
3 tbsp butter
3 cups granulated sugar
1/2 tsp salt
1 tsp vanilla
How to prepare
Butter an 8″ square baking pan, set aside In a 4 qtr saucepan, combine milk, water, corn syrup, butter, sugar and salt place Over medium-high heat and stir with a wooden spoon until mixture comes to a boil if Sugar crystals are present, wash down sides of the pan with a wet pastry brush clip On candy thermometer stirring constantly, cook to 238f (115c) or soft-ball stage Remove from heat without stirring, pour vanilla over mixture leaving thermometer in The pan, cool mixture to 110f (45c) remove thermometer using wooden spoon, stir Mixture for several minutes until it starts to thicken and lose its gloss scrape Into prepared pan refrigerate 4 hours or until firm cut into 1-inch squares.
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