3 c. sugar
2 c. less 2 tbsp. light corn syrup
1 tsp. vanilla
1 c. water
2 tbsp. butter

Mix sugar, corn syrup and water. Stir until sugar dissolves. Insert candy thermometer and bring to a boil. Cook to 256 degrees, stirring as little as possible. Add the butter to mixture, and blend lightly. Remove from heat and pour into cool, buttered shallow pan, or platter.

With a heavy spatula, work the candy by turning the edges toward the center. While the candy cools, make a few gashes in the surface and add vanilla, work the flavoring into the mixture. When the mass is cool enough to handle, gather it up in well-buttered hands and begin pulling. Continue pulling until a shiny gloss. Cut with scissors, wrap in wax paper.