|2 tablespoons||White corn syrup|
In a heavy pan or skillet lightly brown 1 cup sugar. Slowly add cream, remaining sugar, butter, syrup and salt. Cook to soft ball stage or 235-degrees on candy thermometer. Remove from heat; beat until thick. Pour in buttered platter.
Posted by Fred Ball to the Fidonet National Cooking echo 9-98 Posted to MM-Recipes Digest V4 #15 by carriej999@... (Carriej999) on May 18, 99
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