|Granulated sugar||2 Cup (32 tbs)|
|Light corn syrup||1⁄2 Cup (8 tbs)|
|Water||2⁄3 Cup (10.67 tbs)|
|Vanilla extract||1 Teaspoon|
1. Grease one 9 by 9-inch pan, or two 8 by 8-inch pans if two people are going to pull the taffy. Also grease a large surface for cutting the candy.
2. Cook all ingredients except the vanilla to 268° F. (the mixture makes a firm, nearly brittle ball in cold water), stirring only until the sugar is dissolved. Pour into the greased pans.
3. When cool enough to handle, pour the vanilla into the center of the candy and fold the corners over it so that it will not be lost. Pull, using the fingertips, until the candy is rather firm and white.
4. Stretch into a long rope about three-quarters inch in diameter. Lay the rope on the greased surface and cut it at once into pieces of desired size. Separate the pieces to prevent sticking together. Serve on a buttered plate or, if the candy is to be kept, wrap each piece in waxed paper, foil or transparent Saran and store in a sealed container.