2 c. sugar
1 c. light corn syrup
1 1/2 c. water
1 1/2 tsp. salt
2 tsp. glycerin
2 tbsp. butter
2 tsp. vanilla

Combine sugar, syrup, water, salt and glycerin in a 3 quart heavy saucepan. Place on low heat and stir until sugar dissolves. Then cook without stirring to the hard ball stage (265 degrees).

Remove from heat and add butter. When butter is melted, pour into a buttered shallow pan (about 13x9 inch).

When cool enough to handle, gather into a ball and pull until rather firm. Add vanilla while pulling. Stretch out into a long rope and cut in 1 or 2 inch pieces. Wrap each piece in waxed paper when hard; twist paper at both ends. This will keep candy from becoming sticky. Makes about 1 1/4 pounds.

Note: You can tint the taffy while pulling. Different flavors may be added, also in the pulling, instead of the vanilla. Pink taffy usually is flavored with wintergreen, white with vanilla, green with spearmint.