3 cups sugar
3 tablespoons light corn syrup
1 1/2 cups light cream
1/4 teaspoon salt
1 1/2 teaspoons vanilla extract
In a saucepan, combine sugar, corn syrup and cream.
Bring to a boil and cook without stirring until a small amount of mixture forms a soft ball when dropped in very cold water (236*F / 110*C on a candy thermometer).
Remove from heat and let stand until lukewarm (110*F – 45*C).
Add salt and vanilla and beat until mixture thickens and loses its gloss.
Pour into buttered 8 x 8 x 2-inch baking pan and let stand until firm.
Cut into squares.
Makes 1 1/2 pounds.