French Chews (pulled taffy)

6 cups sugar

1 pint white corn syrup

2 tbsps butter

1 pint cream or milk

1/2 cake parawax

1 tbsp vanilla

Mix sugar, syrup, cream, parawax in heavy, deep saucepan.  Stirring constantly, bring to a boil and cook to hardball stage, 250 degrees.  Use a candy thermometer.

Remove from heat at the 250 temperature.  Add vanilla and butter.  Pour into a buttered pan.

When cool enough to work with by hand, pull strips until cool and lightens in color.  It should get almost white. {Keep your hands lightly buttered as you pull.}