FRENCH CREAM CANDY COOKED

4 cups white sugar, i cup hot water, flavor with vanilla. Put the sugar and water in a pan and let it boil without stirring, about eight minutes. If creamy, and will roll in a ball between the fingers, pour the whole into a bowl and beat rapidly. If not boiled enough to cream, cook a little longer, but not too much. Add the flavoring. This is the foundation for all French creams. It can be used in any shape.