1 c. sugar
3/4 c. light corn syrup
2/3 c. water
1 tbsp. cornstarch
2 tbsp. butter
1 tsp. salt
2 tsp. vanilla or 1/4 tsp. oil of peppermint

Butter square pan, 8 x 8 x 2 inches. In a 2-quart saucepan, combine sugar, corn syrup, water, cornstarch, butter, and salt. Cook over medium heat, stirring constantly to 256 degrees on candy thermometer. Remove from heat. Stir in vanilla. Pour into pan. When just cool enough to handle, pull taffy until stringy, light, in color and stiff. If taffy becomes sticky, butter hands lightly. Pull into long strips 1/2 inch wide, cut with scissors. Wrap individually.