Total Calories: 352
At least 3 hours or up to 1 week before serving:
In a heavy 2-quart saucepan over medium heat, bring sugar, corn syrup, water and salt to a boil, stirring occasionally. Cover with a lid and boil for 1 minute to wash down sugar crystals from sides of pan.
Add butter or margarine without stirring and boil until temperature reaches 256° * or until a small amount of the mixture dropped into a cup of cold water forms a firm ball.
Pour taffy onto a buttered marble slab or large baking pan. Cool for 1 to 2 minutes or until cool enough to handle. Sprinkle with vanilla, lemon or lime extract and food color as desired. With buttered hands, pull taffy, buttering hands as needed. Pull until pale and very hard to pull and a twisted rope holds its shape. Twist taffy into a long 1/2 -inch thick rope. With buttered kitchen shears or a large knife, cut into 1/2 -inch pieces.
Wrap pieces individually in waxed paper or toss pieces in powdered sugar. Store in an airtight container in the refrigerator.
* At high altitudes, determine the boiling point of water and subtract from 212°. Reduce final cooking temperature by that amount.
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