4 c. white sugar
2 c. milk
2 c. white Karo
1 cubic inch paraffin, shaved
Vanilla
1 c. finely chopped nuts
2 env. Knox gelatin
1/3 c. cold water

Mix the first 5 ingredients together and bring to a boil. Then add the gelatin which has been softened in the water to the boiling taffy. Cook until it crackers in cold water or 265 degrees on a candy thermometer. Remove from heat and add vanilla and nuts, stirring slightly. Pour into 2 pans to cool (9 inch cake pans or square pans). When cool enough to handle, pull until light in color, cut with scissors and wrap in waxed paper.

NOTE: Stir constantly while cooking.