Generously buttera 9" square baking pan; set aside. In a large saucepan, combine sugar, molasses, corn syrup and vinegar. Cook over Medium heat, stirring constantly, until sugar disolves. Cover pan for 1 minute, to let steam wash down sugar crystals clinging to sides pan. Attach a candy thermometer to side of pan. Reduce heat to Medium-Low. Cook, without stirring, until sugar mixture reaches hard-crack stage, 300 F. on candy thermometer. Remove from heat. Stir in bakin soda. Mixture will foam and increase in volume. Pour into prepared pan to cool. To serve, break into pieces by striking with the handle of a large knife. Stir in an airtight metal container up to 3 weeks. Makes 24 pieces.

Lemon Mint Vinegar: (This is alsoa perfect in dressing for seafood or poultry salads and in marinades.) 1 (1/4 inch) spiral of lemon peel 4 long fresh mint sprigs

3 3/4 cups white wine vinegar To make sprial of lemon peel, use a swivel-blade vegetable peeler or citrus stripper. Peel or cut a long, 1/4" wide strip of lemon peel. Wahs a 1 quart bottle or jar in hot soapy water, rinse. Sterilize by filling with boiling water. Let stand for 20 minutes. Discard water. Scald lid or cork in boiling water.

Place lemon peel and mint in sterilzed bottle or jar. Pour in vinegar. Cover tightly with sterile cork or jar lid. Lable and date. Let stand in a warm sunny place for 10 days before using. Store in a cool dark place. Use within 6 months. Makes 1 quart.

bottle or jar before adding vinegar. Use in dressing for a romain or dndive salad, sprinkle over cottage cheese or use as a marinade for cooked shrimp. Mc formatting by bobbi744@sojourn. Com