Ingredients

Adjusted for an altitude of 5,000 feet

2 cups whipping cream
1/2 cup milk
1 1/4 cups light corn syrup
2 cups sugar
1/4 teaspoon salt
1/2 cup evaporated milk
1 teaspoon vanilla

Directions

Butter an 8-inch square baking pan; set aside. In a 4-cup glass measure, combine cream and milk. In a heavy 4-quart saucepan, combine 1/3 of the cream-milk mixture, corn syrup, sugar and salt. Place over low heat and stir occasionally with a wooden spoon until mixture comes to a boil. Simmer for 30 minutes or until mixture turns a light tan color. Increase heat to medium and insert thermometer. Without stopping the boiling, slowly add the remaining cream mixture. Cook until the thermometer reaches 232 degrees. Add evaporated milk and cook to 232 degrees again, stirring constantly. Remove from heat and stir in vanilla. Without scraping, pour into prepared pan. Allow to stand at room temperature overnight. Cut into squares and wrap or dip in chocolate. Nuts can be added with vanilla, if desired.