1 1/2 c. sugar
1/4 tsp. cream of tartar
1/2 c. light corn syrup
1/4 c. water
2 tbsp. butter
1 tsp. flavoring

In heavy saucepan combine sugar, cream of tartar, syrup, water and butter. Bring to boil over medium heat, stirring constantly until sugar dissolves. Continue cooking, without stirring to 266 degrees on candy thermometer, or to very hard ball stage.

Remove pan from heat, stir in flavor. Roll into a ball after it is cool. Pull it until it becomes hard to pull. Stretch into a long row then cut into mouth size pieces.