2 cups sugar
1 ½ cups white syrup
½ cup butter
1 ½ cups cream
Put sugar, syrup, butter & ½ cream in pot. Bring to boil & gradually add rest of cream (do not stop boil). Cook to 238 (just past soft ball stage). Stir often. Add nuts & vanilla. Pour into greased 10×10 pan.
Do not double recipe. Cook approx. 1 hour.