HARD CANDY
 
3 lbs whte Karo syrup (corn syrup)
12-15 lbs of confectionary sugar
Approx 30-32 ozs. water
1/2 teaspoon cream of tartar
 
After the ingredients have been added to the water, stir while heating slowly
to reach 240-245 degrees F. Keep stirring and use a candy thermometer. Then
let the mixture cool to 180 degrees F. Then beat until it thickens.  Line a
shallow cake pan with wax paper and pour till 1/2 inch thick.  Let cool
completly.  Feed 4" x 5" pieces on the top bars of framesd and replace as
comsumed.
 
I don't see you can't add TM to this mixture (about two tablespoons sounds
about right to me.)
 
Hope this is what you were looking for.
 
Norm, also from Connecticut (Norwalk)