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

Butter a square pan 8 x 8 x 2 inches. Mix sugar, corn syrup, water and cornstarch, butter and salt in 2 quart saucepan. Heat to boiling over medium heat, stirring constantly. Cook without stirring, to 256 degrees for until small amount dropped in cold water forms a hard ball.

Remove from heat, stir in vanilla. Pour into pan. When just cool enough to handle, pull taffy until satiny, light in color and stiff. If taffy becomes sticky, butter hands lightly. Pull into long strips 1/2 inch wide. Cut strips into pieces with scissors. Wrap pieces individually in plastic wrap or waxed paper. Must be wrapped to hold its shape. Great for taffy pulls.