My dad loved candy and every Christmas my mom would make her old fashioned creams. I remember how carefully she watched the stove as the thermometer reached the critical mark just above the soft ball stage. She had a special speckled platter she used just to make the creams. I can see the patty of butter melting in the center of the molten mixture with fragrant vanilla sprinkled across the surface. Working the mixture with the spoon took some time. Eventually the color and consistency would change and it would be time to roll it into bite-sized balls. Trays of the creams, some plain and some covered in chocolate, were stored on the sun porch where the temperature was likely in the 40-50s during winters in Wisconsin. My sister preserved the recipe and shared it with me. This year is the first time I've ever made the creams. A sweet memory of my mom and family times at Christmas.
Mix 2 cups sugar and 1 cup whole milk in medium saucepan.
Stir until it starts to boil. Start on high.
Turn down burner to medium and don't touch.
Heat until one mark above the soft ball stage.
Pour mixture out onto a buttered platter.
Put 1 patty of butter on top.
Sprinkle 1 tsp of vanilla on top.
Allow to cool completely.
Then, using backside of large spoon, work the mixture like taffy until it turns to cream.
Roll into balls.
(Optional) Dip in melted chocolate. Allow to harden.