The instructions varied a bit throughout the years, but the ingredients have stayed largely the same. Mainly, a whole lot of sugar. If you take a peak at the ingredient list you’ll see that this recipe calls for a hefty six cups of sugar. Yup, you read that right. From there you’ll find other baking staples.
- 6 cups sugar, divided
- 2 cups heavy cream
- ½ cup unsalted butter
- ¼ teaspoon baking soda
- 1 teaspoon vanilla
- 1 ½ cups chopped walnuts or pecan
- Grease a 9×13 baking dish and set aside.
- In a small saucepan (with a heavy bottom if you have it!), pour in 2 cups of sugar and cook over low heat while stirring often. Cook until sugar is completely melted, about 20 minutes.
- As sugar cooks down, add the 4 cups of remaining sugar and heavy cream to a large saucepan (or dutch oven, you want a big pot here!). Simmer over low heat until the sugar in your small saucepan has melted. Add melted sugar to a large saucepan with continuously stirring.
- Bring the heat up to medium and cook mixture until 244 degrees F or softball stage.
- Remove from heat and stir in baking soda until completely combined.
- Add butter and vanilla. Stir until butter has melted and the mixture is smooth.
- Let rest for 20 minutes.
- After the mixture has rested, stir in nuts and mix until the sheen has gone. Transfer to prepared baking dish.
- Let cool 1-2 hours or overnight. Cut into small squares to serve.