2 c. sugar
1/2 c. light corn syrup
1/2 c. water
1 tbsp. vinegar
1/4 c. frozen cranberry concentrate, thawed OR 2 tbsp. creme de menthe syrup OR few drop of flavor extract & color (optional)

Stir sugar, corn syrup, water and vinegar in a heavy saucepan. Bring to a boil and cook over high heat until foam subsides into large bubbles and syrup forms a 2 inch thread when tilted from the side of a spoon (280 degrees on candy thermometer). Reduce heat and continue to boil slowly until thermometer reads 300 degrees and a little syrup dropped in cold water forms a brittle thread. Immediately remove from heat and add cranberry concentrate or other flavor and color, being careful to avoid splatter. Stir until color is uniform.

POPS: Pour in circles or shapes on lightly oiled cookie sheet or cool marble slab. Press a cut drinking straw or dowel into soft candy. Let stand to harden, then wrap in clear plastic.

SHAPES: Pour into lightly oiled cookie cutters placed directly on cookie sheets. When hard, run hot water over; press out to release. Let dry well before wrappings and packing.

CANDY "GLASS" PIECES: Pour out candy mixture about 3/8 inch thick on lightly greased cookie sheets or flat pans. When hard, remove and break. Pack in sealed jars.