Sunday, January 11th, 2015


  • 2 cups sugar
  • 2 cups dark Karo syrup
  • 1 cup butter
  • 2 cups heavy cream (divided) room temp (microwave slightly if needed)


Add sugar, Karo syrup, butter and 1 cup heavy cream to a large pot.  Dissolve over medium heat until the mixture boils.  Cook over medium heat, stirring constantly with a heat resistant spoon, to just under the firm ball stage, 242 degrees (about 18 minutes).

Remove from heat and add remaining 1 cup heavy cream very gradually.  Return to heat and cook to firm ball stage, 244 degrees.

Pour the mixture at once, without stirring, into a buttered pan.  When firm, after about 3 hours, invert onto a wooden board and cut into squares.  Wrap in saran wrap.

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