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How to Make



  1. Cook sugar, Karo, butter and 1 cup Smith’s Heavy Whipping Cream slowly, stirring until dissolved and mixture comes to 230 F on a candy thermometer.
  2. Add rest of cream slowly.
  3. Then do not stir again until thermometer comes to 237 F.
  4. Remove from heat and gently stir in vanilla.
  5. Pour into a buttered 13” x 9” dish.
  6. When cool, cut into squares and wrap in waxed paper.


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