Butter a large baking dish, then set it aside.

Mix all of the ingredients together in a saucepan and set it over medium heat, stirring constantly. Use a candy thermometer if you have one (recommended, it can be very tricky without one).

Once the mixture starts to simmer around the edges, stop stirring. If you stir after this point, you might create crystals and you’ll have to start all over again. Continue to heat until the candy reaches 300°-310°F (149°-154°C), or the hard crack stage (see notes for alternatives).

When the mixture reaches the temperature you want, pour it immediately into the buttered dish and let it cool for a few minutes.

Butter your hands well (or use latex gloves, it’s easier and not as messy), and when the candy is just cool enough to handle, pull it up from the bottom of the pan. It should still be quite warm. Fold the candy in half over itself, then gently pull it apart. Repeat this process until it has a nice sheen and is difficult to pull, anywhere from 20 minutes to an hour. Start with the candy in the pan until it’s firm enough to pick up.

When the candy is difficult to pull, give it a few last twists and pull it into a long rope. Set it on some parchment paper. Cut it into 1” pieces, wrap them in parchment or wax paper, and serve them forth, though you might want to go with modern candy for the trick-or-treaters.