Categories: Candies 
      Yield: 6 servings 
  
      1 c  Sugar 
    1/2 c  Water 
    1/4 c  Light corn syrup 
    1/2 ts Salt 
      2 tb Vinegar 
      1 ts Vanilla or other flavoring 
           -such as orange or lemon, or 
           -use: 
    1/2 ts Peppermint or: 
      1 oz Bitter chocolate, grated 
  
  From Grandma Ruby's recipe file: newspaper clipping 
   
  Cook sugar, water, corn syrup, salt and vinegar until a few drops of the 
  mixture will make a hard ball in cold water, 260 degrees on a candy 
  thermometer.  Pour onto a greased dish or platter, sprinkle flavoring over 
  top and turn the outer edges of the candy in toward the center until cool 
  and firm enough to handle. 
   
  Best results are obtained in pulling if the tips of the thumbs and fingers 
  are dipped in cornstarch or fat. Use only the fingertips to pull taffy. 
  When mixture can be handled, take up and pull out with both hands. Fold 
  over and pull out again. 
   
  As the mixture becomes cooler and the longer it is pulled, it will become 
  stiffer and can be pulled out in a longer strand.  Pull until it is 
  difficult to pull out and the mixture seems quite firm. 
   
  Pull into long thin strips and cut immediately with greased scissors and 
  roll each piece in powdered sugar or wrap in wax paper. Store cooled taffy 
  in an air tight container in a cool dry place. 
   
  If the taffy sugars, it can be recooked by putting it in a pan with 2 
  Tablespoons corn syrup and 1/4 cup water.  Stir until dissolved and then 
  recook according to original directions. 
   
  Finely chopped nuts or fruit, as well as other flavorings, are added as the 
  taffy is being pulled. 
   
  I wish I had a date for this...I'd say recipe is at _least_ 30 years 
  old...possibly 40, maybe even more...  This is a lesson to all of you to 
  date your recipes, including newspaper clippings! 
   
  From Florence "Ruby" Williams' files. 
   
  Valerie Whittle