3 c Sugar
1 1/2 c White karo
2 c Cream
Cook 1 cup cream with sugar and Karo, until soft ball stage. Add last
cup of cream very slowly, not to stop boiling. Cook to hard ball
stage. Pour on buttered plate and cut in squares. Wrap in oil paper.
Source: Mrs. A. R. Wolf, Bethel Grange, Clermont County, OH
Originally published in Ohio State Grange Cook Book, 21st ed., Apr 1966.
Compiled by members of the Ohio State Grange Home Economics Committee.