Ingredients
3/4 cup Karo syrup (scant)
2 cups sugar
1 c whipping cream
1/2 c milk
butter (size of walnut)
1 t vanilla
1/2 c nuts (optional)
Preparation
Cook all together until it makes a firm ball (242 deg). Cook slowly. Pour into 8 inch square pan which has been well buttered. Let cool till firm enough to cut. Makes 100 pieces.
