3 c. sugar
1 c. cream
1/2 c. water
Pinch of soda

Combine ingredients in a heavy greased saucepan. Stir until boiling cook covered 3 minutes until sides of pan are washed free of crystals. Uncover and cook, without stirring, to hard ball stage 262 degrees. Remove from heat and pour onto a buttered marble slab or platter. Let cool enough to handle easily. Pull for about 15 minutes. Cut into pieces with well buttered scissors. Wrap candies in foil, store in a closed tin.