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

Combine sugar, corn syrup, water, cornstarch, butter and salt in a 2 quart saucepan. Cook over medium heat, stirring constantly, to 256 degrees on candy thermometer. Remove from heat; stir in vanilla. Pour into buttered 8"x8"x2" pan. When cool enough to handle, put butter on hands and pull taffy until satiny.