3 c. sugar
1 1/2 c. vinegar

Combine sugar with vinegar and cook over low heat, stirring constantly, until sugar is dissolved. Continue cooking until syrup reaches the soft-crack state (270 to 290 degrees or until a few drops tested in cold water separate into threads that are hard but not brittle). Pour onto a large buttered platter and let cool until candy can be handled comfortably. Butter your hands and pull the taffy until it is white and almost firm. Stretch into a rope about 1 inch in diameter and snip off pieces with scissors.