Daisy Cream Candy

• 3 lbs. sugar
• 6 oz. butter
• 1 pint

Mix in sugar and water, add butter and boil without stirring until it reaches 262 degrees Fahrenheit, that is the hard ball stage, which becomes brittle. Pour quickly on ice cold buttered slab. Flavor, when slightly cooled, and pull until white, glossy and porous. Mark into squares. Will be soft and creamy next day.

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