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2 cups sugar
3 cups cream
1 1/2 cups white syrup

Combine sugar, syrup, and 1 cup cream. Cook to soft ball stage. Add second cup of cream. Cook that to soft ball stage. Add last cup of cream and cook to a firm ball stage, stirring constantly towards the last. (Stir occasionally with first and second cups of cream.) Pour into buttered 7 x 11-inch pan and let cool. Turn out on wooden board and cut into squares and wrap in waxed paper. Keeps indefinitely. Can add a little maple flavoring.