2 c. sugar
2 c. karo syrup
2 c. heavy cream
1 cube butter
1 tsp. vanilla

Combine sugar, karo, & 1 c. cream in large saucepan. Bring to a boil and then slowly add the other 1 c. of cream without letting it stop boiling. Bring to a softball stage on medium–low. Take off the heat and add the butter and vanilla. (Nuts may be added to ½ the caramel mixture.) Pour into greased cookie sheet. Let cool for 5–10 minutes. Cut into pieces and wrap in wax paper.