2 cups sugar
1 cup light corn syrup
1 cup water
1 ½ tsp salt
2 TBSP butter
¼ tsp peppermint extract, rum flavoring or a few drops of cinnamon oil.
Butter for greasing pans.
Butter a 15 x 10 x 1 inch baking an. Set aside.
Butter side of a heavy 2 quart saucepan. In saucepan, combine sugar, corn syrup, water and salt. Cook and stir over medium-high heat till mixture boils. Clip a candy thermometer to the side of the pan. Reduce heat to medium; continue boiling at a moderate, steady rate, without stirring, till thermometer registers 265, hard ball stage (about 40 minutes)
Remove saucepan from heat; remove thermometer. Stir in butter. IF desired, stir in extract and food coloring. Pour into the prepared pan. Cool for 15- 20 minutes or till taffy mixture is easy to handle. It needs to still be warm to be able to pull it
Butter your hands. Divide the taffy into about 6 sections. Twist and pull candy till it turns a creamy color and is stiff and quite difficult to pull (10-15 minutes) Candy is ready if it cracks when tapped on counter. Divide candy into 4 pieces; twist and pull each piece into a long strand about ½ inch thick. With clean buttered scissors, snip each stand of taffy into bite size pieces Wrap each piece in waxed paper. Makes about 1 ½ pounds (100 pieces).
I like it even softer than this, but I wasn't watching the thermometer closely. The last bit from soft ball to hard ball goes fast so I keep testing the candy by dipping a clean dry spoon in the candy and then dropping the candy in a glass of cold water to see what it does. Also wait as long as you can to add the flavoring oil since a lot of it will burn off when you add it at the boiling point. If you like a very subtle flavor you can add it right after the butter as called for in the recipe. This is what I did. (That's not how I like it though.) It tastes much stronger if you add it during the pulling stage.