Preparation

1. Prepare a Silpat-lined sheet tray and a candy thermometer or temperature gun.
2. In a pot, combine granulated sugar, corn syrup, and corn starch with a wooden spoon. Turn the heat to high and bring to a boil.
3. Check the temperature of the heat often, stirring often to ensure the temperature is even and reaches exactly 254º F or hard ball stage for candy. Turn off the heat and stir in butter, salt, and vanilla.
4. Remove immediately from heat and pour onto the Silpat-lined sheet tray. Let cool until cool enough to stretch.
5. Stretch candy when cool enough by pulling the candy away from itself and folding itself over. Use vegetable oil to keep the taffy from sticking to your hands. Stretch for 5 - 6 minutes or until the candy has turned opaque and has set up.
6. Roll the taffy into a rope and cut it into bite-size pieces using a bench scraper. Wrap in wax paper squares and store in an air-tight container. Enjoy!