3 c. sugar
1/2 c. water
1/4 c. vinegar
1 stick butter
1/4 tsp. baking soda

Mix water, sugar and vinegar. Stir well. Cook the syrup until it comes to a crackling thread stage (270°F to 290°F on a candy thermometer), do not stir while cooking. Add baking soda before removing from heat. Add butter. When butter is melted, pour into buttered pan.

As soon as you can handle the candy with hands, divide into amounts you can handle and pull back and forth, folding from one hand to the other. Pull until brittle. Lay on wax paper, cut into sticks.

Cooks Note: A candy thermometer is recommended for this recipe.