Ingredients

3 cups sugar
1 cup whipping cream
2 tablespoons white corn syrup
1 teaspoon vanilla or other flavoring

Directions

Mix sugar and whipping cream together. Wash down sides of pan with warm water and a pastry brush or your hand before putting mixture on medium heat to cook. Cook slowly to boiling point. Add white corn syrup. Continue cooking to soft ball stage, or 229 degrees. (For chocolate, cook to 226 degrees.)

Pour on marble slab that has been greased with mineral oil (not Squibbs). Do not scrape candy from the sides or bottom of pan. Let cool. Beat with spatula until candy loses gloss. Knead with hands. Form into rolls. Cut in slices when serving. Stores in airtight container or tightly closed plastic bag. When ready to dip, cut into small slices and roll in ball the size of hazel nuts. Add nuts, coconut, cherries, dates or other flavoring before rolling into balls. Dip in melted chocolate.