Taffy

Butter a large baking sheet.

In a black iron pot (about 2 quart size), combine the sugar, vinegar, corn syrup, cream of tartar and butter.

Bring to a boil and cook until it reaches 250 degrees on a candy thermometer.

Remove from heat and quickly stir in the vanilla extract.

Immediately pour into baking pan. Allow to cool slightly until the edges become firm enough to pull toward the center of the pan.

Continue pulling edges toward the center until mixture is firm enough to handle.

This mixture will be very hot, so be careful when handling it. Don't butter your hands because this makes it difficult to pull the taffy.

The taffy, when ready to be pulled, should not stick to your hands.

If it does, you can rub a little cornstarch onto the palms of your hands.