3 c. granulated sugar
Dash of salt (less than teaspoon)
8 oz. whipping cream
1/2 c. water (rinse out cream container)

Cook over fairly high heat in heavy 4 quart pan. Stir well with a wooden spoon before heating - do not stir while cooking. Clean splatters off sides of pan, after stirring, with a paper towel. Use candy thermometer. Cook to hard ball (approximately 250 degrees) about 15 minutes. Pour out on cooled, buttered marble slab. Allow to cool so it can be handled. Coat hands with a little butter. In approximately 10 minutes begin pulling. Pull until it turns white (approximately 20 minutes - more or less.) Stretch out and give a little twist while pulling. Pull out into a long rope. (Approximately 1" around.) Cut into pieces quickly with scissors while soft. Leave on slab until it creams. Cover with cloth loosely. May take a few hours.

Makes about 1 pound.