Boil sugar, cream of tartar and cream to soft ball stage and stir to
prevent scorching. Add vanilla. Pour onto plate rinsed with cold
water but do not scrape pan. When cool beat until it loses its
gloss. Knead and form into loaves. Let stand over night, roll in
warm caramels, nuts, caramel and finally nuts. When caramel is hard
cut into slices.
Source: Miss Maurine Catlin, Henrietta Grange, Lorain County, OH
