Keep in mind that you can use different candy flavorings in this recipe like cinnamon, mint, spearmint etc.
Stir over low heat until sugar is dissolved.
Bring to a boil, without stirring further.
When mixture reaches the hard ball stage (265 degrees - when a small piece dropped into cold water forms a hard ball).
Remove from heat, stir in vanilla and pour into buttered pan.
Finished strips should be pulled to about 1/2 inch wide. Cut in lengths of 1 12 inches and wrap individual pieces in waxed paper.