Saltwater Taffy by A Baker's Guide to Holiday Candy & Confections!

Hope you guys like it!

1 1/2 cups granulated sugar
2 tablespoons cornstarch
1/2 cup water
1/2 cup light corn syrup
1/2 tsp. salt
2 tablespoons unsalted butter, cut into 4 pieces
1/2 tsp. vanilla extract or flavoring of choice
Liquid food coloring (optional)

*Directions*

1. Lightly oil the entire surface of a jellyroll pan with canola oil. Lightly oil a pair of scissors.

2. Whisk sugar and cornstarch together in a medium size saucepan. Gradually stir water into mixture, then stir in corn syrup, salt, and butter.

3. Cook over medium heat, stirring occasionally, until sugar dissolves, then cease stirring and boil over high heat until it reaches 260F (hard ball stage). Remove form heat and stir in vanilla and food coloring, if using.

4. Scrape mixture onto prepared pan and set on rack to cool, about 20 minutes. During that time, occasionally scrape the edges up with a bench scraper, folding them over the middle. You just want to move it around a little and release any heat from underneath.

5. When the taffy is just warm and you are able to handle it, lightly oil your hands, pick up the taffy, and start to pull. Gather it together and pull, gather and pull. It will become more opaque and develop a satiny finish. Keep pulling until it starts to feel firm, about 5 minutes of continuous pulling (but it depends on the room temperature and the temperature of the candy).

6. Quickly pull taffy into ropes about 1/2 inch wide and cut 1-inch lengths with oiled scissors. Place pieces back on pan and let cool. Wrap individually when completely cooled. Makes about 50 candies.