2 c. sugar
1 c. water
1/4 c. butter (1/2 stick)
Pinch cream of tartar
Few drops food color (your choice)
4 to 5 drops oil of peppermint or wintergreen, lemon or cinnamon

Combine sugar, water, butter and cream of tartar in 2 quart heavy saucepan. Stir over medium heat until sugar is completely dissolved.

Cook, without stirring, over high heat until mixture reaches the hard ball stage (260 degrees). If sugar crystals form on sides of pan, wipe them off.

Pour onto buttered marble slab or buttered large shallow pan or platter. With buttered hands, turn edges into center so they won't get hard. Let cool.

When cool enough to handle, sprinkle over drops of food color and your choice of flavor. Pick up into a ball. Hold in one hand, pull out with other hand; fold back and pull again, working in color and flavoring. Turn, to pull all parts evenly. Continue pulling until almost cold.

Stretch out in a "ribbon" of even thickness (about 1/2 to 3/4 inch wide). Cut off with kitchen shears in short lengths. Store in airtight container with waxed paper between layers. Makes about 1 pound.