2 cups sugar
1 cup white corn syrup (Karo)
1/3 cup white vinegar
1/3 cup water
2 tsp. butter
1 tsp. vanilla

Heat first four ingredients in saucepan to hard crackle stage (260°F on candy thermometer). Add butter and vanilla. Mix well and pour into buttered platters. Let cool just enough to be able to handle the heat.

When temperature has reached a tolerable point, start pulling. Keep hands well buttered to avoid sticking. Taffy will appear snow white when done. Lay out in a rope and cut into bite-size pieces.

Cooks Note: Use of a candy thermometer is recommended.

Submitted by: Theresa