This recipe came from Luanne, Robin’s roommate at the school in Showlow.
2 C. sugar
1 ¾ C. Karo corn syrup
2 C. whipping cream
1 stick margarine
1 t vanilla
1 C nuts (if desired)
Cook sugar, syrup, half the cream and margarine together. When it boils stir in the rest of the cream, but do not allow boiling to cease. Cook to firm ball (238° on a candy thermometer). Add vanilla and nuts. Turn into buttered pan when nearly cold. Cut into small cubes and wrap individually in waxed paper.
Note: Boiling sometimes requires nearly an hour.