Line a 13 x 9 x 2 inch pan with foil; butter the foil. Set aside. Combine sugar, corn syrup, and 1 cup cream in a 5 qt. saucepan; bring to boil over medium heat, stirring constantly. Slowly stir in remaining cream. Cook over medium heat until a candy thermometer reads 250 degrees (hard ball stage), stirring frequently. Remove from the heat; stir in butter and vanilla until well mixed, about 5 minutes. Pour into prepared pan. Cool. Remove foil from pan; cut candy into 1 inch squares. Wrap individually in waxed paper; twist ends. Yields 9-10 dozen (1 pounds).
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