Step 1

Butter a baking sheet. Set baking sheet aside.

Step 2

Combine sugar, corn starch, salt, butter, corn syrup and water in medium saucepan.

Step 3

Heat on medium heat, stirring, until mixture comes to a boil.

Step 4

Add candy thermometer to pan and cook, without stirring, until mixture reaches 250-253 degrees (see notes about cooking temp).

Step 5

Pull pan off of heat and add 3-4 drops of food coloring and flavoring oil. Stir.

Step 6

Imediately pour mixture onto buttered baking sheet. Allow to cool until you can handle it. Mixture should be warm when you begin to pull the taffy, not hot.

Step 7

Spread a small amount of butter onto your hands, or onto your food gloves (I like using gloves) then remove taffy from baking sheet, form into a ball and begin to pull taffy.

Step 8

Taffy will start out looking glassy and darker in color, but will change to a satin texture and lighter in color.

Step 9

It will change from soft and stringy to stiff and smooth.

Step 10

This can take anywhere from 5-15 minutes.

Step 11

Roll taffy into a rope.

Step 12

Cut taffy, with buttered scissors, into bite sized pieces.

Step 13

Wrap taffy in small squares of wax paper.

Step 14

This recipe makes 30-40 pieces of taffy, depending on the size you cut the pieces.