6 cups sugar
1 teaspoon salt
1/2 cup boiling water
1 pint whipping cream
In a large saucepan mix sugar, salt and whipping cream. Add the boiling water, stir well. Using candy thermometer, bring to 265 degrees. Do not stir while cooking. Pour out on a large, cold, buttered marble slab. After cooling so you can begin to handle, start working from edges in. When cool enough to handle easily, start pulling. Pull until the candy becomes stiff. Put candy on wax paper. Pull into long strings and cut into pieces with scissors. Place candy on a large baking pan and put in a warm place for about 5 hours.
Store in an air-tight container.
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