BUTTERSCOTCH

2 CUPS SUGAR
2/3 CUP CORN SYRUP
1/4 CUP LIGHT CREAM
½ CUP WATER
1/4 CUP MARGARINE

MIX SUGAR, CORN SYRUP, LIGHT CREAM, AND WATER IN HEAVY SAUCEPAN. BRING TO BOIL OVER MEDIUM HEAT, STIRRING CONSTANTLY. CONTINUE COOKING, STIRRING OCCASIONALLY UNTIL TEMPERATURE REACHES 260 DEGREES ON CANDY THERMOMETER. ADD MARGARINE. CONTINUE COOKING, STIRRING CONSTANTLY, UNTIL TEMPERATURE REACHES 280 DEGREES. POUR INTO GREASED 8X8X2 PAN. CUT INTO SQUARES WHEN ALMOST SET. BREAK APART WHEN COLD.

MAKES 1 1/4 POUNDS OF CANDY.