1 c. Sugar
1 c. Heavy Whipping Cream
3/4 c. Clear Karo Syrup
4 T. Butter (salted preferred)
3/4 t. vanilla
nuts & sea salt, optional
Boil Karo, sugar, and half the cream. Slowly add rest of cream so boiling doesn't stop. Add butter one tablespoon at a time. Add a candy thermometer and cook to 236*F (if water boils @ 206*—always test first). Remove from stove. Add vanilla and stir well. Pour into buttered loaf pan and sprinkle nuts and sea salt, if desired. Let stand. Turn onto cutting board and slice into squares, then wrap in waxed paper or dip in chocolate.
Recipe from Grandma Freeman.
