Randi, I will jump in and try to answer you. I don't recommend leaving out the corn syrup - it is one ingredient that will make your candy smooth.

Somewhere----in this thread is a name for a brand from Europe that is essentially the same thing. You could email Lynne and she could tell you. It may have been Lynne that asked the question. It is a syrup made from corn, just like our Karo brand corn syrups from the States.

Light cream would be the kind you use in your coffee - but not milk. The heavier cream is for whipping. But you could probably use that too if you can't get light cream.

Maybe someone else here will see this and tell you.

P.S. Rascal is still drooling all over your Christmas card.....