Step 1: Prepare Your Work Area
Line a large baking sheet with parchment paper or a silicone mat and lightly butter it. Have a candy thermometer ready, plus buttered scissors and wax paper squares for wrapping.

Step 2: Combine the Dry Ingredients
Whisk sugar and cornstarch in a saucepan until blended to prevent lumps.

Step 3: Add Wet Ingredients
Add corn syrup, water, butter, and salt. Heat over medium until sugar dissolves and the mixture simmers.

Step 4: Cook the Candy Base
Attach a candy thermometer (tip not touching the bottom). Cook without stirring until it reaches 250°F (120°C) — the hard-ball stage. The color should stay pale.

Step 5: Add Flavor and Color
Remove from heat. Stir in vanilla extract and your chosen flavor and coloring. Work quickly and carefully.

Step 6: Pour and Cool
Pour onto your prepared sheet. Spread slightly and let cool about 10–15 minutes, until warm but pliable.

Step 7: Pull the Taffy
Butter your hands. Lift the taffy and pull — stretch into a long rope, fold it back, and repeat for 10–15 minutes until glossy and firm.

Step 8: Shape and Cut
Roll into a ½-inch (1.25 cm) rope. Cut into 1-inch (2.5 cm) pieces with buttered scissors.

Step 9: Wrap and Store
Wrap each piece in wax paper and twist the ends.