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1 c Butter or margarine
2 c Sugar
2 c Light corn syrup
2 c Whipping cream; divided
2 ts Vanilla extract
Combine butter, sugar, corn syrup, and 1 cup whipping cream in a large Dutch oven. Cook over low heat, stirring gently, until sugar dissolves. Cover and cook over medium heat 2 to 3 minutes to wash down sugar crystals from sides of pan. Uncover and cook, stirring occasionally, until candy thermometer registers 224 degrees. Stir in remaining 1 cup whipping cream. Continue to cook mixture over medium heat to firm ball stage (248 degrees). Stir in vanilla. Pour into a buttered 13- x 9- x 2-inch pan. Let cool about 5 hours. Cut into squares, and wrap individually in wax paper. Yield: 2-3/4 pounds.
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