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Heat sugar, corn syrup, butter and 1 cup heavy whipping cream to
boiling in 5 or 6 quart saucepan over low/medium heat stirring
constantly. Stir in whipping cream and cook over low/medium
stirring frequently to 245 on candy thermometer or until small
amount of mixture dropped into very cold water forms a firm ball.
Immediately spread into buttered 8 x 8 inch pan. Cool and cut
into squares and wrap with wax paper or carmel wrappers.
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