Vanilla Fudge

Directions

1. 1
   In a heavy saucepan, mix and bring to a boil sugar and whipping cream, stirring constantly.
2. 2
   Add cream of tartar. Continue to boil until mixture reaches soft boil stage, 234° to 240° on candy thermometer or when a small amount of mixture dropped from a spoon into ice water forms a ball which does not disintegrate but flattens out when picked up with your fingers. When candy has reached that stage, remove from heat and mix until creamy.
3. 3
   Add vanilla and nuts, if desired.
4. 4
   Cover pan with a damp cloth and let sit 1/2 hour.
5. 5
   Press into a shallow pan that has been lined with waxed paper.
6. 6
   When cooked, cut into squares. Makes 1 pound.