Vinegar Taffy

This is one of my favorites to make at Christmas.

Ingredients

2 cups sugar
1/8 tsp cream of tarter
2 tbsp butter
1/4 cup water
1/4 cup vinegar

Directions
Add all ingredients in to a quart pan and but on medium heat. Bring to hard boil. (around 265 on your candy thermometer) Pour out on chilled, buttered candy stone. Let cool until you can pick it up (it will still need to be hot, just don't burn yourself) Fold in on it's self so you can pick it up and begin pulling it. Pull it until you can not pull any longer. Pull it out into a long string like snake and cut into bite size pieces with scissors. Put pieces in a gallon bag with some powdered sugar and shake until coated.

Tip: The longer, or hotter you cook the harder the taffy will be. If you do not cook long enough it will be too soft to cut. You can cause blisters on your fingers if you are not careful yet if you let it cool too long before you start to pull it, you will not be able to pull it enough to get it to be the right texture. Takes lots of practice but worth it! Just before you pull it of the heat you can add a drop or two of food coloring.