Instructions:

You don't have to go to the seaside for great saltwater taffy. Salt. Butter square pan, 8 X 8 X 2 inches. Mix sugar and cornstarch in 2-quart saucepan. Stir in corn syrup, water, margarine and salt. Heat to boiling over medium heat, stirring constantly. Cook, without stirring, to 256 degrees on candy thermometer or until small amount of mixture dropped into very cold water forms a hard ball that holds its shape but is pliable; remove from heat. Stir in peppermint extract and food color. Pour into pan.When just cool enough to handle, pull taffy with lightly buttered hands until satiny, light in color and stiff. Pull into long strips 1/2-inch wide. Cut strips into 1-1/2-inch pieces with scissors. (For ease in cutting, wipe scissors with vegetable oil.) Wrap pieces individually in plastic wrap or waxed paper (candy must be wrapped to hold its shape). About 4 Dozen Candies; 15 Calories Per Candy.