2 cups sugar
2/3 cup boiling water
1/4 teaspoon cream of tartar
1 teaspoon vinegar
few drops oil of peppermint or spearmint

Put sugar, water, cream of tartar, and vinegar into a saucepan. Combine ingredients thoroughly. Bring to a boil and continue boiling without stirring until mixture reaches 265F, or until mixture will become brittle when a small portion is tested in cold water.

Pour onto a marble slab which has been oiled with vegetable oil and leave undisturbed until the mixture is cool enough to handle easily.

Lift candy, avoiding a stirring motion, since stirring can cause the candy to "sugar". Pull the candy, doubling over evenly and pulling it out as long as possible, keeping the grain all in one direction. Add flavoring during the pulling.

When candy is too stiff to pull longer, stretch out into a long rope, half an inch in diameter, and cut with scissors into small pieces.

Put immediately into a bowl of confectioners sugar, stirring until well coated, and when dry, put into a glass jar, cover, and allow to stand for several days in a warm, dry, place, when candies should become tender and sugary.

Candy may be divided into several portions, and one portion colored ping and flavored with wintergreen; another portion may be colored green and flavored with almond and vanilla; another portion may be colored yellow and flavored with lemon or orange.

Submitted by: CM