1 c. sugar
2/3 c. light corn syrup
1/2 c. water
1/4 tsp. cream of tartar
1 tsp. vanilla
1 tsp. butter

Butter a large platter or jelly roll pan. Combine first 4 ingredients in heavy saucepan. Bring to a boil over medium heat, stirring constantly. Boil mixture without stirring until candy thermometer registers 266 degrees. Remove from heat, stir in butter and vanilla. Pour into prepared platter or pan. Let stand until cool enough to handle.

Butter hands. Gather up candy and pull until it becomes satiny and light in color. Pull into long strips, twist, cut into 1 inch pieces with scissors. Wrap each piece separately in plastic wrap and store in air tight container.