|Sugar||2 Cup (32 tbs)|
|Water||3⁄4 Cup (12 tbs)|
|Light corn syrup||1⁄4 Cup (4 tbs)|
|Heavy cream||1 Cup (16 tbs)|
In a three or four-quart saucepan cook the sugar, water, corn syrup and salt to 250 degrees (it will form a hard ball when dropped into cold water), stirring only until the sugar is dissolved.
Add the cream and cook slowly, stirring as needed to prevent sticking, to 260 degrees (almost brittle).
Pour into a greased pan.
When cool enough to handle, pour the vanilla into the center and gather the corners toward the center so the vanilla will not be lost.
Remove from the pan and pull with the fingers, dipped in cornstarch if necessary to prevent sticking, until rather firm and a light cream color.
Stretch into a long rope about three-quarters inch in diameter.
Lay the rope on a greased surface and cut it at once into one inch pieces.
Wrap in foil, transparent saran or wax paper.