| 1 | Generously butter 2 cookies sheets. |
| 2 | In large heavy saucepan, combine sugar, corn syrup, and water. |
| 3 | Cook until sugar dissolves, stirring constantly. |
| 4 | Continue cooking until candy thermometer reaches hard crack stage (300°F)., stirring occasionally. |
| 5 | Remove from heat; stir in vanilla and baking soda. |
| 6 | Pour onto cookie sheets; spread as thin as possible. |
| 7 | Cool completely; break into pieces. |
| 8 | Store in airtight container in cool dry place. |
| 9 | Makes 2 lbs. |
