Notes — This recipe is intended for use at an altitude of 5000 feet. It yields candy that is very soft and pliable, just firm enough to hold its shape. Different temperatures will be needed to produce the same results at other elevations. (unknown kcal/recipe)

Ingredients

• 1/4 c corn syrup
• 1/2 c cream
• 3 tbsp water
• 1 stick butter
• 1 c sugar
• a small amount of salt and vanilla

Instructions

1. Melt together butter and cream. Set aside. 
2. Heat corn syrup and water over medium heat until boiling. 
3. Add sugar gradually. Stir slowly to prevent burning. Let each addition of sugar dissolve completely before adding more. 
4. Boil the sugar mixture to 315 F. It will have an amber color. 
5. Add cream mixture a bit at a time, stirring vigorously with each addition. Heat to 224 F. Remove from heat. Quickly stir in salt and vanilla. Pour onto a prepared baking sheet, drizzle over pecans to make turtles, or use to dip apples.