Ingredients:
360g sugar
2 tbsp cornflour
240ml golden syrup (or light corn syrup)
2 tsp glycerine
180ml water
2 tbsp butter
1 tsp salt
1/2 tsp vanilla or lemon flavouring
Method:
Add the golden syrup, glycerine, water, butter and salt to a pan. Mix with a wooden spoon then place on medium heat until all the sugar dissolves. Continue cooking, stirring frequently, until the mixture begins to boil then allow to cook, undisturbed, until the mixture reaches the Soft Crack stage (about 132–143°C as measured on a confectioner's thermometer).
Wash down the sides of the pan with a pastry brush dipped in warm water as the mixture cooks (this removes any sugar crystals clinging to the sides of the pan) then remove from the heat and add the flavouring (and a few drops food colouring, if desired). Stir gently then pour onto a greased marble slab or into a shallow well-greased baking tray and allow to cool.
When cool enough to handle grease your hands with a little oil and pull the taffy until it becomes light in colour and assumes a satiny gloss. This process takes about 10 minutes and is easier of there are two of you.
Place the pulled taffy on a cold surface and roll into a long rope about 1.5cm in diameter. Cut with greased kitchen scissors or a buttered knife into 3cm long pieces. Allow these to sit for half an hour before wrapping in wax paper and twisting the ends of the wrapper. Store in a sealed jar.
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