1 1/4 cup whipping cream
1/4 cup milk
2 Tbsp. light syrup
2 Tbsp. real butter
pinch of salt
Mix all ingredients into heavy pan such as 4 quart pressure cooker or heavy pan of comparable size. Wash down sides of pan with pastry brush in warm water. Make sure every granule of sugar is washed down into the well stirred mixture. Cover with tight lid and put on medium heat. Slowly bring to rolling. Steam will help the stray sugar granules to dissolve. Take lid off pan and finish boiling candy mixture to soft ball stage. Take off stove. Let set for 3 to 4 minutes, then pour out slowly on marble slab or greased Formica surface. Let candy completely cool to touch, then, using spatula with wide blade or a pancake turner, start beating the candy until it loses its gloss and stiffness gets dull and puttylike in appearance. Add 1 teaspoon of vanilla or other desired flavoring. Butter hands and knead until soft and creamy. Let ripen in cool place for 24 to 48 hours before dipping.
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