Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: dissolve over a medium low heat in a large, heavy pan stirring until the mixture boils: 2 cups sugar, 2 cups dark corn syrup (i have used a combination of both dark and light, too), 1 cup of butter (no substitutes) and l cup of cream cook over medium heat, stirring constantly to 240 degrees. remove from stove and gradually add l more cup of cream. return to heat and cook until 244-246 degrees. pour mixture at once without scraping (makes it tough) into a buttered 9x13 pan. cool about three hours until fairly firm. invert onto cutting surface and using a thin, sharp knife (i use a chef's knife) cut into one inch pieces. wrap in pieces of waxed paper.

Target recipe: mix all ingredients together in a med size pot. boil on low fire until mixture reaches hard ball stage. pour in a buttered pan 9x9 or 9x13. when candy is cool cut in 1 inch squares. be careful that they don't stick together. wrap each piece in wax paper for individual candies keeps well in the refrigerator.