3/4 c. brown sugar
1/2 c. white sugar
3/4 c. white corn syrup
1 c. cold water
3 tsp. salt
6 tbsp. butter
1 tsp. lemon extract

Mix brown and white sugar, corn syrup and water in kettle. Cook until syrup forms a medium ball when dropped in cold water, or to 245 degrees. Add butter and salt. Cook until the syrup again reaches 245 degrees.

Pour into a well oiled pan. When cold enough to handle roll up in a loaf. Remove to a well oiled table top and pull out into strips finger size. Cut in pieces 1 inch long and wrap in waxed paper.