Ingredients
2 c sugar
1 c butter
1 ¾ corn syrup
2 c cream
Directions
Cook the sugar, butter, syrup, and 1 cup of cream over medium heat. Bring the mixture to a boil, then gradually add the remaining cup of cream, a little at a time.
Continue cooking until the mixture reaches the soft-ball stage, about 240°F. Pour into a buttered 8 × 12-inch pan. Add nuts if desired, then allow the candy to cool completely before cutting into pieces.