3 c. white sugar
1 1/2 c. light Karo syrup
Lump butter
1/2 c. water
1/4 c. vinegar

Cook until cracks in cold water (265 to 270 degrees). Pour into buttered pan. Cool until you can handle it. Rub hands with butter before pulling. Pull until it becomes creamy white. Cut into pieces and wrap individually with foil or wax paper. Store in airtight cans.