Butter a large shallow pan or platter.

Mix thoroughly the following ingredients in a heavy saucepan:

2 1/4 c. sugar
1 1/2 c. white corn syrup
4 tsp. vinegar
1/4 tsp. salt

Cook slowly stirring constantly until sugar is dissolved. Bring mixture to a boil. Add slowly so boiling will not stop = 1/2 cup undiluted evaporated milk. Cook mixture over medium heat stirring constantly until temperature of mixture is 248 degrees F. (firm ball stage). Remove from heat while testing.

Immediately pour mixture onto buttered pan. When cool enough to handle pull in cool place (with buttered fingers) a small portion at a time until candy is light in color and is no longer sticky to the touch. Twist the pulled strip slightly and place on waxed paper or wrap in waxed paper. Makes about 2 pounds taffy.