Salt Water Taffy
Yields 1 pound candy

1 cup sugar
2/3 cup water
2 Tbsp. butter
1 tsp. flavoring
3/4 cup light corn syrup
1 Tbsp. cornstarch
1 tsp. salt

Grease a square 8x8x2 inch pan with butter. Mix together in a saucepan the sugar, corn syrup, and cornstarch. Cook over medium heat, stirring occasionally until candy thermometer reads 256F. Remove from heat at once. Stir in desired flavoring and pour into butter pan. Allow candy to cool. Pull taffy until it is light in color and stiff. Pull into 2-inch strips, cut and wrap in waxed paper.

Salt Water Taffy

1 cup sugar
3/4 cup light corn syrup
2/3 cup water
1 Tbsp. cornstarch
2 Tbsp. butter
1 tsp. salt
2 tsp. vanilla

Combine sugar, corn syrup, water, cornstarch, butter and salt in a 2 quart saucepan. Cook over medium heat, stirring constantly, to 256F on candy thermometer. Remove from heat; stir in vanilla. Pour into buttered 8x8x2-inch pan. When cool enough to handle, put butter on hands and pull taffy until satiny.

Salt Water Taffy
Yield about 1 pound

2 cup sugar
1 cup light corn syrup
1 tsp. salt
2 Tbsp. margarine
1 Tbsp. cornstarch
3/4 cup water
Food coloring
Flavoring

Stir together in heavy 3 quart saucepan sugar and cornstarch. Stir in corn syrup, water, salt and margarine. Cook over medium heat, stirring constantly until mixture boils. Continue cooking without stirring until temperature reaches 266F on candy thermometer or until small amount of mixture dropped into very cold water forms a ball that is hard enough to hold its shape yet plastic. Remove from heat. Stir in flavoring and a few drops of desired coloring. Pour into a greased 9x9-inch pan. Let stand until cool enough to handle. Pull until taffy has a satin like appearance and is light in color. Pull into strips 1/2" wide. Cut with scissors into 1" pieces. Immediately wrap pieces individually in waxed paper.