• 1/2 c brown sugar
  • 1/4 c butter
  • 1/2 c white sugar
  • 1/2 c water
  • 2 tsp vinegar
  • 1 pinch salt
  • 1/2 tsp vanilla extract
Butter a 9x9 backing pan with sides OR prepare molds

In a medium saucepan over medium heat, combine brown sugar, butter, white sugar, water, vinegar and salt. Cover and bring to a boil. Remove lid and heat, stirring constantly, to SOFT CRACK STAGE (5,000ft: 260-280; sea level: 270-290; above 7,500: 255-275). DO NOT GO OVER OR IT WILL BURN.

Pour in vanilla once it reaches temp, do not stir. Remove from heat and pour into prepared pan/molds. Let cool slightly before cutting into squares, then let candy cool completely.