Page:The candy cook book (IA cu31924090146717).pdf/153

three minutes. Remove cover, add cream of tartar, and boil to 300° F., or until it just begins to change color. Add few drops of flavoring — peppermint, lemon, or orange extract — and drop at once on tin sheet from tip of spoon, in portions the size of a silver half dollar. Store in a tight glass jar.

Prepare candy as directed in Barley Sugar Drops. Pour on tin sheet in strips four inches long and three fourths inch wide. Take up one at a time, twist, and place in covered glass jars.

Put sugar, vinegar, butter, and water in saucepan. Stir until ingredients are mixed, bring to boiling point, and boil without stirring to 290° F., or until candy becomes brittle when tried in cold water. Add vanilla, remove from fire, pour into a buttered pan, cool slightly, and mark in squares.