These are the ones Debbie Hoopes made!
2 c sugar
1 ¼ c karo syrup
2 c cream
½ c whole milk
¼ t salt
1 t vanilla
Cook in heavy pan over medium heat until about 234 degrees on candy thermometer – about 2 hours. Pour into a buttered square pan. You do not have to stir the whole time it’s cooking. Let set 24 hours. Cut and wrap. Do not substitute ingredients.
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