1 pint of water to 1 lb of pure cane sugar I use the raw cane sugar from the grocery store.
Bring water to boil turn off heat and mix in sugar.
Add 1/4 teaspoon of citric acid per pound of sugar
Put in candy thermometer and heat to 240°F (115.6°C)
Maintain heat between 240 - 250°F (115.6 - 121.1°C)
For #1 hold temp for 20-30 minutes for #2 90-120 minutes.
Here's a HBTALK
thread where they talk about making it. The thread appears to have some recipe info from the unholymess website.