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1
Cook sugar, water, corn syrup, salt and vinegar until a few drops of the mixture will make a hard ball in cold water, 260 cup degrees on a candy thermometer.
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2
Pour onto a greased dish or platter, sprinkle flavoring over top and turn the outer edges of the candy in toward the center until cool and firm enough to handle.
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3
Best results are obtained in pulling if the tips of the thumbs and fingers are dipped in cornstarch or fat.
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4
Use only the fingertips to pull taffy.
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5
When mixture can be handled, take up and pull out with both hands.
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6
Fold over and pull out again.
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7
As the mixture becomes cooler and the longer it is pulled, it will become stiffer and can be pulled out in a longer strand.
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8
Pull until it is difficult to pull out and the mixture seems quite firm.
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9
Pull into long thin strips and cut immediately with greased scissors and roll each piece in powdered sugar or wrap in wax paper.
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10
Store cooled taffy in an air tight container in a cool dry place.
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11
If the taffy crystallizes, it can be recooked by putting it in a pan with 2 tablespoons corn syrup and 1/4 cup water.
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12
Stir until dissolved and then recook according to original directions.
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13
Note: Finely chopped nuts or fruit, as well as other flavorings, are added as the taffy is being pulled.
