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["Use at least a 5 quarts (4725 ml) heavy bottomed pan to help keep it from boiling over.", "Butter an approx.", "10"" x 15"" pan and set aside.", "In the heavy bottomed pan, mix syrup, sugar, salt, vanilla and 2 cups (475 ml) of the whipping cream together.", "Put the pan on a burner that closely fits the bottom of the pan.", "Put the burner on Medium to Medium high heat, and stir continuously, as it starts to boil turn down the burner where the mixture is just a gentle continuous boil and you are still stirring,", "Cook until the candy thermometer reads 240 degrees (125 C.).", "Add another cup of the whipping cream and cook and stirring continuously again until the candy thermometer reads 240 degrees (125 C.).", "Add the rest of the whipping cream and cook and stir continuously again until the candy thermometer reads 241 degrees (125 C.).", "Then, immediately pour it into the well buttered pan (a 10"" x 15"" is a good size).", "Put the pan on a cooling rack and completely cool.", "Then cut into 1"" x 1/2"" squares and wrap each one in either cellophane or waxed paper.", "Store in cool place.", "May be frozen.", "Make sure your Candy Thermometer is accurate!", "Make sure that you continuously stir the mixture and keep it from sticking or burning."]
