3 c. sugar
3/4 c. water
1 tbsp. butter
1/2 c. heavy cream
1/2 tsp. vanilla

Combine sugar, water and butter in a heavy 4 quart saucepan and stir over medium heat, bringing slowly to a boil, until all sugar is dissolved. Cover pan for 2 or 3 minutes to steam down last remaining sugar crystals. Drizzle the cream into the sugar mixture slowly, so that the boiling never stops. Reduce heat to very slow boil to eliminate danger of scorching.

Continue to boil slowly without stirring until candy forms a very firm ball when tested in cold water, also watch for it to "spin a hair" about an inch long. This would be 250 degrees on a candy thermometer.

Pour candy onto a buttered marble slab and allow to cool until you can pick it up comfortably. Pull for a minute or so, until it firms up somewhat, then form candy into a ring. Now repeatedly stretch the circle of candy and fold it on itself into a small circle again. Keep pulling the circle and folding it, always keeping it round.

This technique is much easier than pulling it out long, once you get the hang of it. It saves motion, and it pulls the candy more uniformly. When the candy holds its shape well, drip the vanilla over it. Pull until it looks "dusty", and the ridges hold up well.

Pull candy out into a rope about 2" wide on buttered marble and cut with scissors into "pillows" about 1/2" wide. Leave on cool marble until it "creams" and wrap each in wax paper.