2 cup white sugar
3/4 lb. butter
16 oz. bottle white Karo syrup
2 tsp. vanilla
1 cup chopped walnuts (optional)
Put the above ingredients in 4 quart cooking kettle except vanilla and nuts.
Bring to 245 degrees on candy thermometer. Remove from heat, add vanilla and nuts. Pour onto greased jelly roll pan, 12″x17″. Let cool naturally. When cool cut into squares with kitchen shears and wrap individually in non−stick wax paper.
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