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
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|Serving Size: 1 Serving (965g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 2.3mg||0 %|
|Potassium 55.8mg||1 %|
|Total Carbohydrate 900.5g||265 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 900.5g|
|Protein 0g||0 %|
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Calories per serving: 3496
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