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

Combine first 5 ingredients in a small Dutch oven, cook without stirring, over medium heat until mixture reaches the 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. Butter hands and pull candy until light in color and difficult to pull. Divide candy in half and pull into a rope - 1 inch in diameter. Cut taffy into 1 inch pieces. Wrap each piece in waxed paper. Yield: about 40 pieces.