Preparation / Directions:
1. Combine sugar, corn syrup, water and vinegar in heavy 2 quart saucepan. Cook over medium heat, stirring constantly, until sugar dissolves, brush down sides of pan frequently with wet brush. Heat to boiling; reduce heat to low. Cook until mixture reaches 300* to 310* on a Candy thermometer 17 to 20 minutes. Remove mixture from heat, add butter. just until butter melts and mixture is blended. Pour into greased 11 x 7 x 2-inch baking pan. Cool 10 to 15 minutes; mark top of candy into squares (do not cut completely through). Cool completely. Remove candy from pan and break into squares. Wrap candy store in airtight container.