Ginger Taffy
2 c. Granulated Sugar
1/2 c. white syrup (corn syrup)
1 rounded tbsp butter
1/2 c boiling water
2 tbsp vinegar
level tsp ground ginger

Boil all except butter and ginger, without stirring, to soft-ball stage in large saucepan. Still without stirring, drop in butter and cook to hard ball stage. sprinkle in ginger and turn into buttered pans. When cool enough to handle, pull with buttered hands as long as can be pulled, and cut into 1 inch chunks. Wrap each, kiss fashion, in waxed paper