Preparation / Directions:
You don't have to go to the seaside for great saltwater taffy. Salt. Butter
square pan, 8 X 8 X 2 inches. Mix sugar and cornstarch in 2-quart saucepan.
Stir in corn syrup, water, margarine and salt. Heat to boiling over medium
heat, stirring constantly. Cook, without stirring, to 256 degrees on candy
thermometer or until small amount of mixture dropped into very cold water
forms a hard ball that holds its shape but is pliable; remove from heat.
Stir in vanilla, almond and food color. Pour into pan.When just cool enough
to handle, pull taffy with lightly buttered hands until satiny, light in
color and stiff. Pull into long strips 1/2-inch wide. Cut strips into
1-1/2-inch pieces with scissors. (For ease in cutting, wipe scissors with
vegetable oil.) Wrap pieces individually in plastic wrap or waxed paper
(candy must be wrapped to hold its shape