3 cups granulated sugar
1 cup water
1/4 teaspoon cream of tartar
1/2 cup butter or margarine, broken into pieces
1/4 teaspoon salt
1 teaspoon vanilla extract
Place a 9" x 13" ungreased baking pan in the refrigerator to cool (do not freeze). Use cautionary measures when working with hot syrup.
In a saucepan with a tight fitting lid, combine sugar, water and cream of tartar. Cook until mixture boils rapidly. Remove lid and cook to 238°F. Pour out into cold baking pan (or cold slab). When candy has cooled to lukewarm, stir in butter pieces, salt and vanilla with a wooden spoon until fondant is cool and thick. Move to a cold surface and let stand until candy is firm, holds its shape and is not sticky. Knead for a moment or two until creamy. Wrap in waxed paper and store in refrigerator until very firm, then shape into 3/4 inch balls. Let stand about 30 minutes before dipping. For best results dip within 2 hours.
If kept longer than a week, wrap well and freeze.
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