Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1½ cup | Sugar |
| ½ cup | Water |
| ½ tablespoon | Vinegar |
| ¼ teaspoon | Cream of Tartar |
| 1 teaspoon | Lemon extract |
Place the sugar, water, vinegar and cream of tartar in a sauce pan.
Cook to 290 degrees, or to the soft-crack stage. Add the extract and pour out on a butterred platter. When cool enough to handle, pull until white and glossy. Cut into sticks or cushions.
Culinary Arts Institute Encyclopedia Cookbook, 1948 Typed by Kathryn Cone
Submitted By KATHRYN CONE On 11-27-95