3/4 c. sugar
1 1/2 c. white Karo
1 1/2 tbsp. butter
2 tsp. vinegar
Few drops oil of peppermint

Put sugar, Karo, butter and vinegar into saucepan; cook, stirring constantly, until sugar dissolves. Continue cooking to 260 degrees. Cook over low heat during latter part of time in order to prevent burning.

Remove from heat; add oil of peppermint; stir just enough to mix. Turn into greased pan; allow to stand until cool enough to handle. Gather into a ball; pull until light yellow in color. (Grease fingers well with butter before pulling.) Stretch out in a long rope, cut in small pieces, wrap in waxed paper. Yield: about 1 pound.