1 cup of sugar
1 cup of light corn syrup
⅔ cup water
1 tablespoon of cornstarch
2 tablespoons of butter
1 teaspoon of salt
2 teaspoons of butter flavor (optional)
1 teaspoon of cayenne pepper

In a 2 quart sauce pan you combine the sugar, corn syrup, water, cornstarch, butter and salt.  Cook over a medium heat stirring constantly till the hard ball stage or 256 degrees on a candy thermometer.  The hard ball stage means that you take some of the mixture and drop it into a cup of very cold water and it forms a hard ball.

Remove from the heat and stir in the butter flavor and cayenne.  pour the mixture onto a lightly buttered baking sheet.  Once it is just cool enough to handle (don’t wait too long)pull the taffy between your hands until it is satin like and light in color and stiff.  If the taffy is too sticky butter your hands lightly.

Pull the taffy into long strips that are about ½ inch wide.  With scissors or a good knife cut the strips into small pieces.  About an inch is a good size.  Wrap each piece individually in wax paper or plastic wrap.  Store in a ziplock bag or jar.  Use as needed.  

This recipe should give you about 30 pieces.  

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