Lightly grease a slab of cold marble with vegetable shortening. Also lightly grease a countertop to be used as a cutting surface. In a large kettle combine: 5 cups of sugar* 1 cup of water a pinch of salt When combining, do not stir vigorously... just gently fold sugar and water together.) Set kettle on flame tamer on burner and turn heat to medium high. At first sign of boiling, gradually add 1 and 1/2 cups heavy cream, never causing the boiling to completely stop. NEVER STIR CANDY once you have mixed the sugar and water together. Boil mixture until candy thermometer reaches 252. (Sometimes the candy is ready at 250... watch the color... you don't want the mixture too tannish in color.) Pour hot mixture onto the slab of cold, greased marble. Allow to cool 4-5 minutes. Gather into a mound and add 1 tsp. vanilla. Pull candy as you would taffy until all heat is gone and candy holds ridges. (Some Bryans grease their hands lightly with a little Crisco so the candy won't stick to them... but don't put too much Crisco on the marble top or on your hands... just lightly...) Stretch out lengthwise to a diameter of 1 and 1/2 inches. Cut into 4 lengths with cold kitchen scissors. Cut each length into bite-sized pieces about 3/4 inches wide. Place on wax paper and leave at room temperature overnight. Pack in tins and refrigerate or freeze. Best served at room temperature. Note: This candy must be made in cold, dry weather. Sometimes the batch can turn to sugar. That has happened more than a few times in a hundred years. * In the book, JUST IN TIME FOR CHRISTMAS, the text reads "six cups of sugar"... but it's really 5 in our family recipe.