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1
In heavy medium saucepan, combine sugar, cocoa powder, and salt.
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2
Stir until thoroughly combined.
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3
Add corn syrup, water, and vinegar to pan and place over medium heat.
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4
Stir until sugar and cocoa dissolve, raise heat to high and bring to a boil.
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5
Turn heat down to low, clip candy thermometer to side of pan and cook until mixture reaches 260 degrees F. Remove pan from heat, add the butter and stir.
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6
Butter edges of sheet pan, line with silicone baking sheet and pour on taffy.
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7
Allow to cool until you are able to handle it.
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8
Once you are able to handle the taffy, don vinyl gloves, butter them, and begin to fold taffy in thirds using the silicone mat.
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9
Pick up taffy and begin to pull folding the taffy back on itself repeatedly twisting as you go.
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10
Taffy is done when it lightens in color, takes on a sheen, and becomes too hard to pull.
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11
Roll into log, cut into fourths, roll each fourth into a 1-inch wide log, and cut into 1-inch pieces.
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12
Making sure to keep pieces separated or they will stick to each other.
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13
Wrap individual pieces of candy in waxed paper.
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14
Store in airtight container 3 to 5 days.
