1 cup sugar
3/4 cup light corn syrup
2/3 cup water
1 tablespoon cornstrach
2 tablespoons butter
1 teaspoon salt
2 teaspoons vanilla
Butter square pan, 8 x 8 x 2 inches. In 2 quart sauce pan, 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 very cold water forms a hard ball). Remove from heat. Stir in vanilla. Pour into greased 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 one inch pieces. Wrap pieces individually in plastic wrap or waxed paper. (Candy must be wrapped to hold its shape.)