1/2 c. butter
2 c. sugar
1 1/2 c. water
1/4 c. light corn syrup

Combine all ingredients in large saucepan and cook over high heat, stirring until sugar is dissolved. Cook rapidly until mixture begins to thicken. Lower heat slightly and cook until 260 degrees on candy thermometer, or until a little of mixture dropped into cold water forms a hard ball.

Pour onto greased platter. When cool enough to handle, butter hands lightly and pull candy until light in color and too hard to pull farther. Stretch out into long rope 1/2 inch in diameter; cut with scissors into 1 inch pieces. Wrap in wax paper. Makes about 1 1/2 lbs.