Ingredients
- 2 cups butter (1 lb.)
- 5 cups sugar
- 2 TBSP white karo syrup
- 6 TBSP water
Steps
- Cook to soft crack when tested in cold water (275° on candy thermometer).
- Rapid boil for another 10 minutes (boil on high). Stir constantly.
- Pour on buttered marble slab.
- Spread thin. Cool. Brea into pieces with butter knife. Enjoy!