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Butter a 9”x13” pan and set aside.
Bring the water to boil in a small saucepan.
Add the sugar to a 3½ qt saucepan.
Pour water into the sugar.
Add the cream of tartar and the vinegar.
Over medium-high heat, stir the mixture until the sugar is dissolved, then stop stirring and heat until the temperature reaches the hard-ball stage on a candy thermometer (250°F-265°F).
Once the mixture reaches the hard-ball stage, remove from heat, stir in vanilla, and pour into the buttered pan.
Cool for about 30 minutes.
When the mixture is cool enough to work with, remove small portions from the pans and pull until the candy turns white.
Work into ropes and cut into small pieces with scissors.
Enjoy immediately or store in a single layer in an open container.