5 lb. white sugar
Add 3 c. boiling water
1 tbsp. salt

Stir until sugar dissolves. When it reaches boiling point add 1 pint of thin cream. Boil until it reaches 236 degrees. Pour on marble slab or big cold platter. Cool until lukewarm, then beat with paddle until thick and creamy and it has lost its shinny appearance. Then take up in hands and knead it until texture is like velvet.