Cream Pull Candy

In large (8-quart) pan, mix sugar, syrup, soda and water.

Boil until mixture bubbles freely.

Then place the thermometer in, and don't let it touch the bottom of the pan.

Next add the whipping cream slowly all around in the pan (don't pour it all in one place).

Let this boil to the hard boil stage (260°).

Do not stir. Pour out onto marble slab or heavily buttered cold platter.

When cool enough to handle, pull until creamy white and holds its shape (about 20 minutes).

Cut with scissors and put in dish to cream. Be sure to butter your hands and remove all rings.