Melt butter in a saucepan, add sugar, corn syrup, and water, stirring until sugar is dissolved.
Bring to the boiling point and boil without stirring to 160°F or until it forms a hard ball when dropped into cold water.
Pour onto a marble slab or white agate tray which has been slightly moistened by being wiped over with a piece of damp cheesecloth.
Fold edges over into the center before they have time to get hard; by doing this the candy will be kept soft, but in doing it the candy must be disturbed as little as possible in order to avoid "sugaring" (if the candy "sugars" then it cannot be pulled to make taffy).
As soon as candy is cool enough to handle, knead it until it becomes firm, add flavorings, then pull it over a hook until it is white in color. If you don't have a hook, two strong people can be used to pull the taffy.
Stretch the taffy into rolls, snip with an oiled scissors into bars or 1 inch pieces and wrap in waxed paper. Store in airtight container in a cool, dry place after allowing to sit for a few days in a place of low humidity.
Submitted by: CM
