2 cups sugar
3/4 cup boiling water
1/8 teaspoon Cream of Tartar
3 tablespoons butter

Measure sugar and water into 2 quart pan. Blend with wooden spoon and place over low heat, stirring continuously until the mixture begins to dissolve. Continue stirring until it boils, then add cream of tartar. Cover for 3 minutes so that steam will wash down and melt crystals. Uncover and put in thermometer. Use a fork wrapped in muslin or cheesecloth moistened with warm water to wash down any additional sugar crystals on sides of pan.

Boil without stirring over medium high heat to 238 deg. Remove from heat and let stand until bubbles are gone. Pour onto marble slab or large tray or platter that has been moistened and cooled in refrigerator. IT IS IMPORTANT THAT SYRUP COOLS QUICKLY. When it feels slightly warm to touch (110 deg.), add butter and work the candy over and over with a scraping and folding motion using wooden paddle or spatula. As it thickens, the candy becomes opaque and crumbles when finished and can no longer be worked with paddle.

Knead by hand to desired softness, flavor and mold for dipping in chocolate.

It is best to let stand for a few hours after molding to dry on outside before dipping.