2 C Sugar
1/2 C Butter
2 C Whipping Cream
3/4 C Corn Syrup
1. Grease bottom and sides of 8 or 9 inch square glass baking dish.
2. In heavy saucepan, heat all ingredients to boiling over medium heat, stirring constantly. Boil uncovered about 35 minutes, stirring frequently, to 245' on candy thermometer. Immediately press into baking dish. Cool completely, about 2 hrs.
3. Cut into 1 inch squares. Wrap individually into wax paper squares. Store into air tight containers.
The secret to this recipe is that you need to make sure they are cooked long enough otherwise they will not stay in a stiff form and will become runny once they get warm.
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