2/3 c. hot water
1/4 tsp. cream of tartar
1 tsp. vinegar
1 tbsp. rum
1 tbsp. cold butter
1/2 tsp. spearmint flavor

Take sugar and water for starter,

To it, add vinegar and cream of tartar.

Boil it rapidly and do not stir,

Until 260 degrees is the temperature.

Remove the syrup after it's boiled

And pour it over a surface you've oiled

With broken cold butter; then you dot it

And a full 3 minutes you allot it.

Fold over the edges when it is cool.

With a candy scraper or a kitchen tool;

Now sprinkle in rum and flavor of mint,

And you're ready for the pulling stint.

Then make a rope from there to here,

And cut into pillows with a kitchen shear.

Drop them in sugar for a couple of days

In a seal tight jar for the ripening phase.

Serve it with nectar, for this is ambrosia.