准备

• 向大理石板或果冻锅涂黄油。如果使用锅，请将其放在坑洼或毛巾上，以保护柜台免受热量。方便搭配羊皮纸衬里的烤盘。
• 涂上重型3 QT。平底锅，带有黄油薄膜。将甘蔗糖浆和醋混合在锅中。用高火煮沸，搅拌，然后将热量减少到火煮，然后插入温暖的糖果温度计。确保温度计的球浸入液体中，以使温度正确注册。继续煮熟，搅拌，直到液体仅达到275°F。从火上取下锅。
• 加入黄油，盐和小苏打。混合物将迅速泡沫泡沫至原始体积的四倍，并变成较轻的奶油颜色。继续搅拌（泡沫将消退，颜色将加深），直到泡沫停止约3分钟。取下温度计，然后将混合物倒入黄油大理石平板或果冻锅中。让稍微冷却。
• 油脂大量金属刮刀和有一个大拍of butter (at least a few tablespoons) ready to grease your hands. When the candy is just cool enough to touch at the edges, use the spatula to lift the edges of the candy, draw them to the center, and let them drop. Continue folding the candy in on itself until it’s cool enough to pick up. Pick up the candy (divided into two or more sections if you have people to help you pull) and begin pulling, twisting, and folding. Twist the candy as you pull it, and pull in short lengths (a foot or so) for better control. If the candy does get stringy, just mash and push the strings together with your thumbs and palms and it will form one strand again. Grease your hands as necessary, continuing to pull and twist as the candy begins to lighten in color and becomes more difficult to pull. Keep pulling until the candy is very tough to pull and seems almost plastic. It will have turned a silky dark ash-blond color. Pull the candy into a thin rope (3/4 inch in diameter) and begin snipping off bite-size pieces (about 3/4 inch long) with greased scissors. Wrap in pieces of waxed paper or parchment and store at room temperature (not in the refrigerator, which will make it sticky). If left unwrapped, the candy may spread (as if it were melting).