1½ c white sugar --Combine in heavy 3 qt pan. Stir over
1½ c brown sugar low heat til sugar is dissolved. Boil
¼ tsp salt over medium heat, stirring gently til
¼ tsp soda it reaches soft ball stage (238° on
1 c sour cream candy thermometer.) Remove from heat &
1 Tbsp dark syrup add butter & vanilla. DO NOT STIR.
2 Tbsp butter Leave thermometer in pan, cool mix,
1 tsp vanilla without stirring, to 110°.
Beat with spoon until mixture loses its gloss and becomes creamy.
Quickly spread candy in greased 8"x8"x2" pan. Mark into squares
and let set. Makes 1½ lb.