• 1 cup sugar
• 1 tablespoon cornstarch
• 1 tablespoon unsalted butter
• ⅔ cup light corn syrup
• 1 teaspoon salt
• ½ cup water
• Dolce Flav baker's vanilla extract
• Additional Dolce Flav flavoring, of your choice. Keep vanilla and any additional concentrates combined at 0.3–0.6% of the prepared, unflavored taffy base weight; do not dose each flavor at the full range.
• 2 drops food coloring, coloring of your choice - it's possible to mix colors!

Equipment

• Large pot (preferably copper)
• Copper pots can hold the heat very well
• Candy Thermometer
• Whisk
• Stove Top/Burner
• Heatproof Dish
• Parchment Paper

1. Add the sugar to a large copper pot fitted with a candy thermometer.
2. Sift in the cornstarch and whisk into the sugar until well-combined.
3. Add the butter, corn syrup, salt and water to the pot. Reserve the vanilla and other flavor concentrates until the base is cooked.
4. Whisk to combine, then turn the heat to medium and cook until the mixture reaches 250°F (120°C).
5. Remove from heat. Determine the cooked, unflavored taffy base’s net weight using heat-safe equipment, excluding the pot. Multiply its grams by 0.003–0.006 for the total combined vanilla and other concentrate amount, added on top; start at the lower end. For example, 1,000 g of base gets 3–6 g of combined flavors. Mix in the weighed concentrates, then add food coloring and stir to combine.
6. Pour the candy into a greased heatproof dish and cool until you are able to handle it, 5-10 minutes.
7. Stretch the mixture out 12 inches and fold it over itself again and again for 10-15 minutes. The taffy will turn from translucent to opaque.
8. When the taffy becomes harder to pull, roll it to about a 30-inch (76-cm) long and 1-inch (2-cm) thick log on a greased surface. Cut the log in half. Then slice the taffy into bite-size chunks.
9. Wrap each piece of taffy in a square of parchment paper and twist the ends to seal. Homemade candy :-)
10. Feast!