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In a heavy 3 qt. saucepan, combine sugar, butter, whipping cream and syrup. Bring to a boil over medium heat, stirring constantly. Place candy thermometer in pan. Cook, stirring frequently, until temperature reaches 245ºF or a tablespoon of mixture dropped into very cold water forms a firm ball when handled. (It is important to stir mixture after it reaches a soft ball stage to prevent sticking).
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