2 cups water, 5 lbs. cane sugar and 1 tbsp. white vinegar.
Mix water, sugar, and white vinegar then heat to 232F using a candy thermometer.
- Cool to 180F-200F and stir briefly until opaque.
- Pour into small aluminum pie pans or small cereal boxes lined with wax paper.
- Let cool before unmolding and store wrapped in wax paper in refrigerator until needed.