1 cup sugar
2 tablespoons Argo corn starch
¾ cup Karo light corn syrup
½ cup water
½ teaspoon salt
2 tablespoons Nucoa or Mazola margarine
2 teaspoons vanilla
Grease 9 × 9 × 2-inch cake pan. Mix sugar and corn starch in 1½-quart
saucepan. Stir in corn syrup, water and salt. Add margarine. Cook
over medium heat, stirring constantly, until mixture boils and sugar
is completely dissolved. Continue cooking, without stirring, until
temperature reaches 260°F., or until a small amount of mixture
dropped into very cold water, forms a ball which is hard enough to
hold its shape, yet plastic. Remove from heat. Stir in vanilla. Pour
into prepared pan. Let stand until cool enough to handle. Pull with
fingers until it has satin-like finish and light color. Pull into
long strips, ½ inch wide. Cut 1-inch pieces with scissors. Wrap in
waxed paper. Makes about 1 pound.
[Illustration: flowers]