Directions:
In a large saucepan, combine all ingredients and brush sides of pan with butter. Stir over moderate heat until sugar dissolves. Bring to a boil and cook without stirring until 238ºF is reached on a candy thermometer. Remove from heat and let stand until 140ºF is reached. Beat with spoon until it begins to thicken slightly. Pour into a buttered pan and let set.
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