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Philadelphia Caramels

Put three and one-half pounds of sugar into a sugar-boiler with one-fourth of a pound of butter, one-fourth teaspoonful of cream of tartar, a quarter of a pound of cocoa paste, and one ounce of white wax of paraffin; pour in one pint of rich cream, and boil over a clear fire to the crack. Have ready a well-greased marble slab with iron bars on it, pour over the mixture, and let it get cold. Cut it into cubes or other shapes, wrap them up separately in wax paper, and lay them away in boxes.