2 C Karo
3 C Heavy Cream
Boil sugar, Karo, and ONE cup of the cream to soft ball stage.
Slowly add ONE cup of cream. Boil to soft ball stage.
Add the last cup of cream. Boil to hard ball stage.
Pour into a greased 9 x 13 pan. Refrigerate 1 hour before cutting. Store in fridge.
I double this recipe and use a jelly roll pan.
From: Marie Bateman
