1 1/3 cup Karo syrup
1/2 lb. butter
1 pint heavy cream
2 cups sugar
Nuts (optional)
Combine ingredients in heavy sauce pan on high heat--stirring constantly. Bring to a boil. Continue boiling for 7 minutes. Turn heat to medium, cook to soft ball stage (if you don't have a candy thermometer, put a dollop of mixture into a bowl of cold water, it should form a soft ball when ready...) Put in square buttered pan. Refrigerate for 2 hours. Warm to room temperature and cut and serve.
