Combine sugar, starch, butter and salt. Add syrup and water. Stir over fire until sugar is dissolved. Boil to hard ball stage. Pout on greased plates and flavor each on differently. When cool enough to handle, pull until stiff and cut into pieces.

Originally published in Ohio State Grange Cook Book, 21st ed., Apr 1966. Compiled by members of the Ohio State Grange Home Economics Committee.