In a heavy bottom, large pan, combine sugar, water, vinegar, cream of tartar and cinnamon, stirring to dissolve. Cook, without stirring, to hard crack stage or 252°F - see
Sugar Candy Chart. Pour onto a well buttered pan.
When mixture has cooled enough to handle (mixture should still be hot), pull until white (as you would taffy). Pull the candy out into long strands using the tips of the fingers, fold it back on itself and pull it out again until light in color and very porous. Knead in chopped fruits and nuts. Shape into a roll.
Allow to stand overnight before cutting into slices.
Submitted by: CM
