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Combine first 3 ingredients in a 4 quart saucepan or small dutch oven; bring to a boil over medium heat. Cover and cook 2 or 3 minutes to wash down sugar crystals from sides of pan. Uncover and cook, stirring constantly until mixture reaches soft ball stage, or candy thermometer registers 234 degrees (about 40 minutes); stir gently until it reaches 222 degrees, and then more vigorously to avoid scorching. Remove from heat, and add vanilla (do not stir). Cool 10 minutes. Beat mixture, in saucepan at medium speed with an electric mixer 8 to 10 minutes or until almost spreading consistency.
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