Salt Water Taffy

1 cup sugar

1 tablespoon cornstarch

3/4 cup light corn syrup

2/3 cup water

1 teaspoon salt

2 tablespoons butter

2 teaspoons vanilla (or 1 teaspoon other oil based candy flavoring)

Grease a 9 x 9 x 2–inch baking pan. In a 1 1/2–quart saucepan, mix sugar and cornstarch. Stir in corn syrup, water, and salt. Add butter. Cook over medium heat, stirring constantly, until mixture boils and sugar is completely dissolved. Continue cooking, without stirring, until temperature reaches 260 degrees on a candy thermometer, or until a small amount of mixture dropped into very cold water forms a ball that is hard enough to hold its shape, yet pliant. Remove from heat, and stir in vanilla.

Pour into prepared pan. Let stand until cool enough to handle. Butter fingers and pull taffy until it has satin-like finish and light color. Pull into long strips, 1/2–inch wide. With scissors, cut into 1–inch pieces. Wrap individual candies in wax paper. Makes 1 pound