2 c sugar
1 c light corn syrup
2 T butter
1/4 tsp oil of peppermint
7 drops green food coloring

Butter the sides of a 2 quart saucepan. In it combine sugar, corn syrup, 1 cup water and 1 1/2 tsp salt. Cook over medium heat, stirring constantly until sugar is dissolved. Continue cooking to 265°F without stirring. Mixture should boil gently over entire surface. Remove from heat; stir in butter. Add flavoring and food coloring, if desired. Pour into a buttered 15 x 10 x 1 inch pan. Cool about 20 minutes or until easily handled. Butter hands and pull candy until difficult to pull. Cut into fourths; pull each piece into a long strand about 1/2 inch thick. With buttered scissors, snip taffy into bite size pieces. Wrap each in clear plastic wrap. Store overnight.

Makes 1 1/2 pounds of taffy.