1 pt. heavy cream
2 lbs. granulated sugar (4 c., 3 tbsp.)
1/4 tsp. cream of tartar
1/8 tsp. salt
1/2 stick butter
2 tbsp. vanilla

Mix all ingredients thoroughly, except vanilla and butter. Put in heavy aluminum kettle, put butter in when mixture starts boiling. Do not stir. Boil to soft ball stage on candy thermometer (235 degrees). Pour out on large buttered platter DO NOT SCRAPE kettle. Put 2 tablespoons vanilla on top. Set in cold place until just slightly warm in center. Beat or work with hands until creamy, consistency of creamy candy. Roll in balls and coat when cold. Melt dark chocolate over boiling water and add paraffin (small amount) to coat.