Submitted by: Jerry Daugherty, Corn Belt Energy Corporation
2/3cupslight corn syrup
In a 3-quart saucepan over medium heat, add honey, sugar, corn syrup and half of the cream. Stir until mixture boils, then add rest of cream, butter and salt. Return to boil and cook until candy thermometer reaches 244-246 F. Remove from heat and stir until it stops boiling, then add vanilla and stir. Pour into a parchment-lined 8x8, 9x9 or 9x13-inch pan. Cool completely, cut into pieces and wrap in wax paper.
Everybody loves this recipe. I got it from my mother. She is gone now, but it is special to us and reminds us of her love of Christmas.