Combine sugar, water, cream or tartar, and stir until smooth. Cook without stirring to 260 degrees or hard ball stage if clear day, 270 degrees if cloudy day. If crystals appear on sides of pan, wipe down with a damp cloth. When cooked, pour over stiffly beaten egg whites. Beat until mixture leaves the spoon about clean or pulls away from sides of bowl.
Chocolate: Add 3 squares unsweetened chocolate which have been melted over hot water.

Submitted by Fred Smoot

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