Cream Candy

Ingredients

• 1 pound White sugar
• 3 tablespoonfuls White vinegar
• 1 teaspoonful Lemon extract (Originally Royal Extract Lemon.)
• 1 teaspoonful Cream of tartar
• as needed Water (Added to moisten sugar.)
• as needed Butter (For buttering plates.)

Instructions

1. 1In a heavy-bottomed saucepan, combine the white sugar, vinegar, cream of tartar, and a little water to moisten the sugar. Stir to combine.
2. 2Place the saucepan over medium heat and bring the mixture to a boil, stirring occasionally until the sugar dissolves. Continue to boil, without stirring, until the mixture reaches the hard-crack stage (290-300°F or 143-149°C) or until a small amount of the syrup dropped into cold water separates into hard, brittle threads.
3. 3Remove the saucepan from the heat and immediately stir in the lemon extract. Quickly pour the hot candy mixture onto buttered plates.
4. 4Let the candy cool until it is cool enough to handle. Then, pull the candy until it turns white and becomes opaque.
5. 5Cut the pulled candy into squares and serve.