2 cups sugar

8 tablespoons butter

1⁄2 teaspoon rum or 1⁄2 teaspoon vanilla extract

1 1⁄2 cups water

DIRECTIONS

Place all ingredients in a heavy saucepan.

Stir over medium heat until sugar is dissolved.

Stop stirring and bring to a boil and temp reaches 290 degrees on a candy thermometer.

Pour into a buttered 9x12 inch pan.

Let cool until almost firm to the touch.

Mark into 2 inch squares with a sharp knife.

When cool break into squares or shards.