Combine sugar, corn syrup, boiling water and cream of tartar in a medium-heavy saucepan. Boil until mixture spins a thread or reaches 200 F on a candy thermometer. Add food coloring and anise oil. Pour it into a buttered 9x9x2 inch square pan.
Cut into 3/4 inch squares when partially hardened, or when hard break into two jagged pieces. May be rolled in confectioner's sugar.
Submitted By: Ariel Smith