|Sugar||2 Cup (32 tbs)|
|Light corn syrup||2⁄3 Cup (10.67 tbs)|
|Water||1⁄3 Cup (5.33 tbs)|
Mix sugar, syrup, and water in a heavy saucepan, drop in butter, and insert candy thermometer.
Heat, stirring constantly, over moderately high heat until sugar dissolves, then cook, uncovered, without stirring to 270° F. or until a drop of candy forms firm, pliable strands in cold water.
Pour at once onto a buttered marble slab, large ironstone platter, or heavy metal tray; do not scrape pan.
Cool 1-2 minutes, then sprinkle with vanilla and, using a buttered spatula, fold edges in toward center to distribute heat evenly.
When candy is cool enough to handle, pull and stretch with buttered hands until light and no longer shiny.
When too stiff to pull further, stretch into a rope about 1/2" in diameter, and with buttered kitchen shears cut across the grain every 1".
Separate pieces, dry thoroughly, then wrap and store airtight.