3 c. white sugar
3 tbsp. brown vinegar
1/2 c. water
1 generous tablespoon butter

Stir this together in top of double boiler; leave lid on. When steam takes sugar down from sides, remove lid. Test for not quite hard crack. When it tinkles in the cup of cold water, pour onto 2 buttered dishes. Pour flavoring on top (1 teaspoon vanilla for white taffy or 1 teaspoon raspberry plus drops of red food coloring). Lift sides in as it cools, careful not to burn fingers. Wash hands in cold water, then apply butter. When cooled enough, take into hands as a ball and using palms, pull it. When it can't be pulled any longer, pull out a piece and use scissors to cut in bite-size pieces and lay on waxed paper on cookie sheet; let it set somewhere cold, then wrap pieces individually. Keep refrigerated when not eating it.