1 cup sugar
3/4 cup light corn syrup
2/3 cup water
1 Tablespoon cornstarch
2 Tablespoons butter
1 teaspoon salt
2 teaspoons vanilla
Butter a square pan 8” x 8” x 2”. In a 2 quart sauce pan, combine sugar, syrup, cornstarch, butter
and salt. Cook over medium heat stirring constantly. Cook until it reaches 256° on a candy
thermometer (or until it reaches hard ball stage).
Remove from heat then stir in vanilla. Pour into buttered pan. When cool enough to handle
butter clean hands. Pull back and forth until satiny, light in color and stiff. Pull into long strips
1/2” wide. Cut into 1” pieces. Wrap each piece in wax paper.