1 cup sugar - white
1/2 cup sugar - brown
1 1/2 cup light cream
1/2 cup light corn syrup
4 tablespoons butter
1 teaspoon vanilla
Spread bottom and sides of a 9x9-inch pan with butter or oleo.
In a 2-quart saucepan combine:
1 cup white sugar, 1/2 cup brown sugar, 1 1/2 cups light cream, 1/2 cup light corn syrup, and 4 tablespoons butter. Cook and stir over medium heat until sugar dissolves. Continue cooking, stirring occasionally to firm ball stage 240 - usually about 1 hour. Remove from heat; stir in 1 teaspoon vanilla.
Put into prepared pan. Cool, cut into desired size squares and wrap in wax paper. Store in a cool place or refrigerator.
From the kitchen of Pat Blajeski.