|Granulated sugar||3 Cup (48 tbs)|
|Cream of tartar||1 1⁄4 Teaspoon|
|Water||1 3⁄4 Cup (28 tbs)|
|Salt||1 1⁄4 Teaspoon|
|Almond extract||1⁄2 Teaspoon|
|Lemon extract||1 1⁄4 Teaspoon|
|Peppermint extract||To Taste|
1. Combine granulated sugar, cream of tartar and water in a large saucepan; heat slowly, stirring constantly, until sugar dissolves, then cook, without stirring, to 226° on a candy thermometer; remove mixture from heat.
2. Cool to 125°, then gradually beat in 10X sugar, salt and vanilla until smooth and syrupy.