Line a baking sheet with parchment paper and lightly grease it with butter or nonstick cooking spray.

In a large saucepan over medium heat, whisk together sugar and cornstarch.

Add corn syrup, water, butter, and salt, stirring until everything is well combined.

Bring the mixture to a boil, then stop stirring and let it cook undisturbed.

Use a candy thermometer and cook until the temperature reaches 255°F (hard ball stage).

Once it reaches the right temperature, remove the saucepan from heat immediately.

Stir in vanilla extract (or any other flavoring) and a few drops of food coloring for a fun twist.

Pour the hot taffy mixture onto the prepared baking sheet and let it cool until safe to handle (about 5-10 minutes).

Butter your hands to prevent sticking, then stretch and pull the taffy repeatedly for 10-15 minutes.

As you pull, the taffy will become lighter in color, firmer, and stretchier—this aeration process gives it its signature chewy texture!

Once the taffy is firm but still pliable, roll it into long ropes about ½-inch thick.

Cut into bite-sized pieces using buttered scissors or a sharp knife.

Wrap each piece in wax paper, twisting the ends to seal.

Store in an airtight container at room temperature for up to 2 weeks.