Put one pound of sugar into a granite saucepan, add half a pint of water, and stir over the fire with a wooden paddle until the sugar is dissolved, not an instant longer. With a sponge or piece of soft cheesecloth wipe the crystals from the side of the saucepan; if they are allowed to fall in the syrup they will cause granulation. The syrup must boil without stirring or without motion until it will form a soft ball when dropped into ice-water. As soon as this stage has been reached pour the syrup on a very lightly-greased marble slab, or a large meat-platter. Watch the syrup carefully; when it is cool enough to bear your finger begin to stir rapidly and constantly with a wooden paddle until a thick, white, creamy mass is formed. Dust a board with confectioners' sugar; take the mass in your hands and knead it as you would bread; it will soon become soft and smooth. Put this into a bowl; cover at once with a piece of wet cheesecloth. Do not make more than one pound at a time.