Opera Fudge

1 pt. heavy cream
2 lbs. granulated sugar (4 c., 3 Tbsp.)
1/4 tsp. cream of tartar
1/8 tsp. salt
1/2 stick butter
2 Tbsp. vanilla

Mix all ingredients thoroughly, except vanilla and butter. Put in heavy
aluminum kettle, put butter in when mixture starts boiling. Do not stir.
Boil to soft ball stage on candy thermometer (235 degrees). Pour out on
large buttered platter DO NOT SCRAPE kettle. Put 2 tablespoons vanilla
on top. Set in cold place until just slightly warm in center. Beat or
work with hands until creamy, consistency of creamy candy. Roll in balls
and coat when cold. Melt dark chocolate over boiling water and add
paraffin (small amount) to coat.

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