| 1 | *2 tb corn syrup for softer candy. |
| 2 | Combine sugar, cream & cream of tartar in a 3-qt. |
| 3 | Heavy saucepan. |
| 4 | Cook ove low heat, stirring constantly, until sugar dissolves. |
| 5 | Cook to 236 deg.. |
| 6 | Watch carefully to avoid boiling over. |
| 7 | If sugar crystals form on the side of pan, wipe them off. |
| 8 | < |
| 9 | This washes the crystals down automatacally.>>pour out onto marble slab ; let stand until lukewarm, about 5 - 10 min. work like fondant, until creamy & light in color. |
| 10 | Add vanilla & work into mix. |
| 11 | Shape in pieces as desired. |
| 12 | . |
| 13 | Dip in melted chocolate. |
| 14 | Makes 3 ?lbs. |
| 15 | Note: may chill in freezer before dipping. |
| 16 | Good if you can dip the same day on this. |
