2 1/2 c. sugar
1/2 c. water
1/4 c. vinegar
1/8 tsp. salt
1 tbsp. butter
1 tsp. vanilla extract

Combine first five ingredients in a small Dutch oven; cook, without stirring, over medium heat just until mixture reaches soft crack stage (270 degrees). Remove from heat. Stir in vanilla.

Pour candy onto a well-buttered 15 x 10 x 1 inch jelly roll pan or slab of marble. Let cool to touch; pull candy until light in color and difficult to pull. (Butter hands if candy is sticky.) Divide candy in half and pull into a rope, 1 inch in diameter. Cut taffy into 1 inch pieces; wrap each piece individually in waxed paper.

Yield: About 40 (1 inch) pieces.