(by Shannon LeMmon)
- 2 c whipping cream
- 2 c sugar
- ½ c sweetened condensed milk
- 2 c light corn syrup
- ½ c butter
Combine whipping cream and sweetened condensed milk in a double boiler. In another pan combine sugar and corn syrup. Bring corn syrup and sugar to a boil. Stir constantly.
Put lid on Corn syrup mixture and boil 2 minutes. Remove lid and add butter. Add cream mixture, 1 tablespoon at a time, stirring constantly. (Never let boiling stop).
Cook to 230 degrees or firm soft ball stage. Remove from heat. Pour into a buttered 9×13 pan. Cool overnight. Cut and wrap in wax paper.