sorry guys iv been off the site for a week or so, ill get that up as soon as i can:) ....
Skunkmaster, you seemed to have forgot so I'll help you out..;)
1 cup chopped walnuts (optional)
1 cup butter
1 16oz pkg (2 and 1/4 cups) packed brown sugar
2 cups half n half or light cream
1 cup light corn syrup
1 tsp vanilla
1. Line a 8x8 or 9x9 with foil-extend foil over edges and grease (I use canna butter). If you use nuts, sprinkle on foil. Set aside.
2. In a 3 qt saucepan melt butter. Add brown sugar, half n half, and corn syrup-mix well. Cook and stir over medium high till it starts to boil. There is a lot of sugar and can burn easily so make sure you stir frequently. Once it starts boiling reduce heat to med and clip a candy therm to the side. Continue to boil at a moderate, steady rate until therm hits 248, firm ball stage. You may have to adjust your heat to maintain a steady boil, especially on an electric range.
3. Remove pan from heat-remove therm. Stir in your vanilla. Quickly pour mixture into prepared pan. Let cool. Dont throw in fridge or freeze. It causes the mixture to condensate and hold moisture I think. After its close to room temp I toss in fridge. When its firm use foil to lift out or dump on cutting board and peel off foil.
**Sometimes it looks like butter is separating when I pour in, but they turn out fine. Once I used too much butter to grease pan, but after cooled I just scraped the excess of and pit back in tub. You can use PAM and it doesnt seem too pool/separate as much.