Vanilla Buttercreams

Directions

1. 1
   Combine sugar, water, and cream of tartar in a saucepan; cover with a tight lid and cook.
2. 2
   When mixture boils rapidly, remove lid and cook to 238 degrees F.
3. 3
   Pour out on cold slab and let stand until lukewarm.
4. 4
   Place butter pieces, salt, and vanilla over the syrup and work with spatula or paddle until fondant is cool and thick.
5. 5
   Move to a cooler part of the marble slab or other cold surface and let stand until candy is firm, holds its shape and is not sticky.
6. 6
   Knead for a moment or two until creamy.
7. 7
   Wrap in waxed paper and store in refrigerator until very firm, then shape into 3/4 inch balls.
8. 8
   Let stand about 30 minutes before dipping; for best results, dip within 2 hours.
9. 9
   If kept longer than a week, wrap well and freeze.