1 cup sugar
3 tablespsoons of either water, milk or light cream
1 teasp of butter
a few drops of any kind of extract e.g. vanilla, almond, fruit
a few drops of food colouring (optional)
Waxed paper or a greased plate


Take a small, heavy saucepan;
stir sugar and liquid until it forms a paste.

Keep stirring and bring it to boiling temperature.
Turn the heat down but keep cooking without stirring until syrup spins a thread (240°F).

Remove immediately from heat, add butter and a few drops of extract
and if you want matching colouring.

Keep stirring long and vigorously until the mixture thickens and begins to make a scratchy sound.

Either drop from a spoon onto waxed paper or pour into greased lids no more than 1/2-inch deep.
Let it cool.
It will get solid, with a softer inner part.

Here are some alternatives:


use 1 1/2 tablespoons cream
and 1 1/2 tablespoons strong coffee
No colour.

And my favorite: *grin*


Add: 2 tablespsoons of cocoa to the sugar, mix with 3 tablespoons cream.
Get all the lumps out before you start heating it.

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