Enjoy this recipe from Gooseberry Patch Candy Cookbook.
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2 c. sugar
1 c. light corn syrup
1-1/2 c. water
1-1/2 t. salt
2 T. butter
1/4 t. flavoring oil
7 drops food coloring
Combine sugar, corn syrup water and salt in a 2-quart saucepan. Heat slowly, stirring constantly, until sugar dissolves. Continue heating without stirring until mixture reaches hardball stage, or 250 to 269 degrees on a candy thermometer. Remove from heat; mix in remaining ingredients. Pour onto a lightly buttered jellyroll pan or marble slab; cool just until able to handle. Butter hands; gather taffy into a ball and pull. Continue to pull until light colored and hard to pull; divide into quarters. Pull each part into a long rope about ½ inch thick; cut into one inch pieces using buttered scissors. Wrap individually in wax paper. Makes 1-1/2 pounds