Letourneau Candy

Directions

1. 1
   Mix together and stir carefully sugar, cream of tartar, salt and 1 cup of cream.
2. 2
   Wipe sides of bowl so no sugar sticks to sides.
3. 3
   Cook mixture on medium heat, stirring until it forms a soft ball when dropped into cold water or 238°.
4. 4
   Slowly add second cup of cream to mixture as it continues to boil.
5. 5
   Cook until it forms a soft ball again when dropped in cold water.
6. 6
   Slowly add the Karo and continue cooking until soft ball stage.
7. 7
   Slowly add the third cup of cream and continue boiling until it forms a hard ball when dropped into cold water or 248°.
8. 8
   Add vanilla and nuts.
9. 9
   Pour into well buttered pan.
10. 10
    Do not scrape bowl.
11. 11
    Have a buttered dish set aside to pour scrapings into.
12. 12
    When mixture is cool and well set, turn it out on a cutting board and cut in small squares.
13. 13
    Wrap each piece in waxed paper.
14. 14
    Do not let it set too long or it will be difficult to cut.