2 c. white sugar
1/8 tsp. cream of tartar
Pinch of salt
1/2 c. vinegar
2 tbsp. butter

Bring ingredients to hard boil stage in heavy saucepan (265-270 degrees on candy thermometer). Remove from heat and pour layer onto greased plates. Cover hands with butter and work with fingers until you can get it up and pull until satin white, lay on wax paper in any shape and break into pieces for sucking on.