---------- Recipe via Meal-Master (tm) v8.05
  Categories: Candies
       Yield: 90 Servings
   2 1/2 c  Sugar
   1 1/2 c  Light corn syrup
       4 ts White vinegar
     1/4 ts Salt
     1/2 c  Evaporated milk
   Recipe by: Jo Anne Merrill Preparation Time: 0:30 * Use a candy thermometer
   for this recipe.
    1. Mix all ingredients except milk in heavy saucepan. Use low heat and
   stir often until sugar is completely dissolved. Increase heat and bring
   mixture to boiling. VERY slowly add the evaporated milk in a thin stream so
   boiling does not stop.
    2. Put candy thermometer in place; continue stirring. Cook and stir
   constantly until mixture reaches 248 degrees (firm ball stage). Wash
   crystals from sides of pan a few times while cooking. To do this use a
   pastry brush dipped in water and gently brush downward. When candy has
   reached desired temperature, remove from heat, remove thermometer and
   WITHOUT scraping sides and bottom of pan, pour mixture onto large platter
   which has been greased with margarine.
    3. Let mixture cool enough to handle.  Grease your hands with margarine,
   take a small portion of the candy and begin pulling. Use only the tips of
   your fingers to pull. Candy should be white in color and no longer feel
   sticky when it has been pulled enough.
    4. Twist each pulled strip slightly and place on waxed paper. When all the
   candy is pulled, cut each piece into about 1 each pieces. Wrap each piece
   in waxed paper and twist ends or get paper especially for this purpose at a
   cake decorators' supply store.
    Store this candy in a container with a tight fitting cover.
    Yield: about 90-95 one-inch pieces.
    For brown sugar candy, substitute 2-1/4 cups firmly packed brown sugar for
   the white sugar. `