Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 3 cups | Sugar |
| 1 cup | Cream |
| ¼ cup | Butter |
| 2 tablespoons | White corn syrup |
| ⅛ teaspoon | Salt |
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.
Submitted By LAWRENCE KELLIE On 11-12-94