2 c. sugar
2/3 c. light cream
1 tbsp. butter
1 tsp. vanilla
1/2 c. white raisins

Cook sugar and cream in saucepan, slowly, until sugar has dissolved. Stop stirring, but continue cooking until a soft ball is formed (about 238 degrees). Remove from heat and add butter; cool. Add vanilla, beat until creamy, add raisins last. Pour onto buttered dish. When firm, cut.