Preparation / Directions:
Place sugar in saucepan and add the cream and water and stir until the sugar dissolves/ Add a pinch cream of tartar, place over medium heat, and boil mixture very slowly, until temperature measures 240* F. on a candy thermometer (soft ball stage). Add butter and boil the mixture until it reaches 280*F. the soft crack stage. Remove pan from heat and add vanilla. Pour the mixture into a deep buttered 7" square pan. When nearly cold, use buttered sharp pointed knife to mark it into bars or squares. When quite cold and set, break it up, wrap each piece in wax paper, and keep candy in airtight container. Make about 1 pound.