3 cups sugar
1-1/2 cups vinegar

Combine sugar and vinegar. Cook over low heat, stirring constantly until sugar is dissolved. Continue cooking until syrup reaches the soft crack stage (270-290 deg.) or until a few drops tested in cold water separate into threads that are hard, but not brittle. Pout into a large buttered platter and let cook until candy can be handled comfortably. Butter your hands and pull until it is white and almost firm. Stretch into a rope about 1" in diameter and snip off pieces with clean scissors.