2 cups granulated sugar
1/8 teaspoon cream of tartar
1 cup cream
Mix sugar and cream. When mixture begins to boil, add cream of tartar. Stir as little as possible when cooking. Cook slowly until a soft ball is formed in cold water. Remove from fire. When cold add vanilla and beat until creamy.
Cover with a cloth wrung out in cold water. Let stand 1/2 hour. Flavor improves with storage in the refrigerator as long as 3 weeks or more. Nuts may be added.