2 c. granulated sugar
1/2 c. water
1/4 c. white distilled vinegar
2 tbsp. softened butter

Combine sugar, water and vinegar in heavy gauge saucepan. Bring to boil over medium flame; stir only to dissolve sugar. Cook to 240 degrees or until soft ball is formed when small amount of syrup is dropped in very cold water. Add 2 tablespoons butter. Cook to 270 degrees or until syrup forms hard, but not brittle, threads when dropped into very cold water. Turn off flame. Wash crystals from side with wet pastry brush. Pour into buttered 15 1/2 x 10 1/2 x 1 inch jelly roll pan. When cool enough to handle, butter hands, pull until candy is white, satin-like and almost elastic. Twist in 1/2 inch rope. Cut in pieces. Makes 3/4 pound.