Total Calories: 71
1. Grease 15x10x1-inch baking pan. In large saucepan, combine sugar and corn syrup. Bring to a boil, stirring constantly. Add butter stir until melted. Cook, without stirring, until candy thermometer reaches hard-ball stage (250°F.). Remove saucepan from heat stir in salt and vanilla. Pour into greased pan. Cool slightly, folding edges toward center to cool evenly.
2. When taffy is just cool enough to handle, divide into 4 or 5 pieces. With buttered hands, pull and fold taffy for 10 to 20 minutes or until taffy turns opaque and stiff. (If candy becomes too stiff to work with, warm briefly in oven at 350°F.)
3. Pull taffy into long rope about 1/2 inch wide cut into 1-inch pieces while still warm. Wrap individual pieces in waxed paper. Store in cool, dry place.
High Altitude (above 3500 feet): Cook until candy thermometer reaches 240°F.
Nutrition Information Per Serving: Serving Size: 1 Piece * Calories: 80 * Calories from Fat: 10 * % Daily Value: Total Fat: 1 g 2% * Saturated Fat: 1 g 5% * Cholesterol: 3 mg 1% * Sodium: 50 mg 2% * Total Carbohydrate: 17 g 6% * Dietary Fiber: 0 g 0% * Sugars: 11 g * Protein: 0 g * Vitamin A: 0% * Vitamin C: 0% * Calcium: 0% * Iron: 0% * Dietary Exchanges: 1 Fruit, 1/2 Fat or 1 Carbohydrate, 1/2 Fat
Peppermint Taffy: Substitute peppermint extract for vanilla and add 4 to 6 drops red food color
See Cook's Note: Tips for Making Candy and Cook's Note: Testing a Candy Thermometer
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