2 c. granulated sugar
1 c. light corn syrup
1 1/2 tsp. salt
2 tbsp. butter
1/4 tsp. oil of peppermint or cinnamon
7 drops food coloring

Combine sugar, syrup, salt and 1 1/2 cups water in 2 quart saucepan. Cook slowly, stirring until sugar dissolves. Then cook to hard ball (260 degrees) without stirring. Remove from heat. Stir in remaining ingredients.

Pour into buttered cookie sheet with edges. Cool until comfortable to handle. Butter hands. Gather taffy into balls and pull. When candy is light in color and gets hard to pull, pull into long strands about 1/2 inch thick. With buttered scissors or a knife snip into bite-size pieces. Wrap individually in plastic wrap.