1 c. sugar
3/4 c. light Karo syrup
2/3 c. water
1 tbsp. cornstarch
2 tbsp. butter
1 tsp. salt
2 tsp. vanilla

Butter 8 x 8 x 2-inch pan. In 2-quart saucepan, combine sugar, corn syrup, water, cornstarch, butter and salt. Cook over medium heat, stirring constantly, to 256 degrees on candy thermometer (above 200 degrees on meat thermometer) or until firm. Remove from heat and add vanilla. Pour into pan. When cool enough to handle, pull taffy until satiny and hard. Butter hands if taffy is sticky. Put into long strings, cut into pieces and wrap.