Old Fashioned Bermudian Glass Candy Recipe
3 cup sugar
½ cup water
1 tsp. Vinegar
1 tsp. Butter
A pinch of salt
Place sugar, water and vinegar in a pot over low heat, stirring until sugar is dissolved. Boil gently, without stirring for 20 minutes. Add butter. Continue cooking for another 10 minutes until crack stage is reached, 290 degrees on candy thermometer. At this temperature the mixture will become brittle when a little is dropped into cold water.
Remove from stove. Tire in desired food colouring and flavouring without scraping the sides of the pt with the spoon.
Pour about ⅛ thickness into about 20 muffin tins that have been well greased with lard or shortening, not butter. When cool, turn muffin tray upside down on table and with a few taps the candy should fall right out.Wrap candies individually in wax paper and enjoy!