2 c. sugar
1/2 c. white vinegar
1/2 c. light corn syrup
1/4 tsp. cream of tartar
1/2 tsp. butter
1 tsp. vanilla extract

Butter a large baking sheet. In a black iron pot (about 2 quart size), combine the sugar, vinegar, corn syrup, cream of tartar and butter. Bring to a boil and cook until it reaches 250°F on a candy thermometer. Remove from heat and quickly stir in the vanilla extract. Immediately pour into baking pan. Allow to cool slightly until the edges become firm enough to pull toward the center of the pan. Continue pulling edges toward the center until mixture is firm enough to handle. This mixture will be very hot, so be careful when handling it. Don't butter your hands because this makes it difficult to pull the taffy. The taffy, when ready to be pulled, should not stick to your hands. If it does, you can rub a little cornstarch onto the palms of your hands.

Holding the taffy in both hands, stretch it to about 12 inches, fold and stretch again. As it starts to pull together easier, you can stretch it to a length of 18 inches. Continue the stretching and folding process until the taffy turns white and is no longer sticky. On a lightly oiled surface (a formica counter top works well) stretch the candy until it forms a long rope that is about 3/4 inch in diameter. When hardened, lift one end of the rope and gently tap it with the handle of a knife, breaking the taffy into sticks about 2 1/2 inches long. Roll each piece of taffy in a small square of wax paper. Twist the ends of the wrappers.