Ingredients
2 cups sugar2/3 cup water1/4 teaspoon cream of tartar2 tablespoons butter1 teaspoon vanilla extract
Preparation
Butter a 13x9-in. pan; set aside. In a heavy saucepan, combine the sugar, water and cream of tartar. Bring to a boil, without stirring, over medium heat until a candy thermometer reads 300° (hard-crack stage). Syrup will turn a golden color.
Remove from the heat; stir in butter and vanilla. Return to heat. Cook and stir until thermometer returns to 300°. Pour into prepared pan. Cool. Break into pieces.
