4 c. sugar
2 c. water
1 tbsp. vinegar
2 rounded tbsp. butter
Flavoring

Boil sugar and water and vinegar to 248 degrees. Add butter and continue cooking to 260 degrees. Pour immediately on marble slab (best) but on any surface that will cool quickly.

As soon as it can be handled, start pulling, and pull until it turns white. Add flavoring and coloring and pull again until the ridges do not run. Stretch in long ropes and cut with scissors. Try not to let pieces touch. Leave until candy creams. Then put it in plastic bags or airtight cans. Keeps well, if kept airtight.