1 c. sugar
3/4 c. light corn syrup
2/3 c. water
1 tsp. salt
1 tbsp. cornstarch
2 tbsp. butter
2 tsp. vanilla

Butter square pan 8 x 8 x 2. In 2 quart saucepan combine: sugar, corn syrup, water, cornstarch, butter and salt. Cook over medium heat, stirring constantly to 256 degrees on candy thermometer (or until small amount of mixture dropped into cold water forms a hard ball). Remove from heat stir in vanilla. Pour into pan. When just cool enough to handle, pull taffy until satiny, light in color and stiff. If taffy becomes sticky, butter hands lightly. Pull into long strips 1/2 inch wide with scissors, cut strips into 1 inch pieces. Wrap individually in plastic wrap or wax paper to hold shape. Makes about 1 lb.