3 3/4 c. sugar
1 1/2 c. light corn syrup
1 c. water
1 tbsp. flavoring
Powdered sugar

Mix first 3 ingredients in a large saucepan. Stir over medium heat until sugar dissolves. Boil without stirring, until temperature reaches 310 degrees or until drops of syrup form hard brittle threads in cold water. Remove from heat. After boiling has ceased, stir in flavoring and food coloring. Pour into lightly greased cookie sheet. Let cool and then break into pieces and add powdered sugar.

2 c. peanut butter
2 c. sugar
1 c. water
3/4 c. white corn syrup
1 pkg. chocolate morsels
1/4 block paraffin wax
Butter

Butter iron skillet, spread 2 cups peanut butter in bottom evenly and set aside. In double boiler melt wax and morsels, keep heat on low after melted well. In a large heavy pan put 2 cups sugar, 1 cup water and 3/4 cup white corn syrup, stir good and cook to 310 degrees using a candy thermometer. Then pour over peanut butter. Take fork, mix in well, try to keep away from sides of skillet. (Keep stirring, it does get hard.) Turn out on wax paper, cut into pieces with clean scissors then dip into chocolate and layer on wax paper until cool, about 1 hour or so. (Tastes like Butterfingers.)