4 c. sugar
1/4 tsp. salt
1 c. (white) vinegar

Use a deep kettle and place all ingredients into it. Boil to hard ball stage and then pour in well buttered pan. Cool until mixture can be handled. Rub hand with butter before you start to pull. (Two pairs of hands work better.) Taffy will turn creamy white. Cut into pieces and wrap each piece in wax paper. Store in airtight jar or tin. Color and flavoring oil can be added to the mixture during boiling.