Bring sugar, whipping cream and vanilla pulp to a boil in a high saucepan with a thick bottom that conducts heat well, stirring throughout. Lower the heat to medium and cook uncovered for 25 to 30 minutes, stirring constantly.
The cream mixture has the right consistency when a drop of it solidifies when immersed in cold water.
Line a shallow porcelain mold with parchment paper and grease with butter. Pour in the candy mixture to a height of about 2 inches and spread until smooth.
Cut the still warm top cream into candy-sized pieces and cool until completely set.
Tip: To give away, wrap the cream candies in cellophane paper or possibly colored foil and tie with colored ribbons at both ends. The candy can be stored cooled for a maximum of 4 weeks.
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