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

Butter 8 x 8 x 2-inch square pan. In 2-quart saucepan,
combine sugar, corn syrup, water, cornstarch, butter and salt;
cook over medium heat, stirring constantly, to 256 degrees on candy
thermometer (or until small amount of mixture dropped into very
cold water forms a hard ball). Remove from heat; stir in
vanilla. Pour into pan. When just cool enough to handle, pull
taffy until satiny, light in color and stiff. If taffy becomes
sticky, butter hands lightly. Pull into long strips, 1/2-inch
wide. With scissors, cut strips into 1-inch pieces. Wrap
pieces individually in plastic wrap or waxed paper. (Candy
must be wrapped to hold its shape.)

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