Salt Water Taffy

In a heavy saucepan, mix together sugar and cornstarch. Stir in corn syrup, water, salt and margarine. Place over medium heat and stir until sugar dissolves. Cover pan and bring to a boil for 2-3 minutes. Uncover, place thermometer in pan and cook to 256-266 degree. The lower temeperature will result in a  chewier taffy, the high a more brittle texture. Remove from heat and add food color and flavoring. Stir gently, pour onto greased marble slab or a shallow greased pan to cool. When cool enough to handle, grease hands and pull the warm candy with fingertips puling out to about 12 inches at first. Quickly turn candy back from fingertips of one hand to the other hand, then catch center and pull again. This will incorporate air into the candy. Continue pulling until taffy is light in color and has a satiny gloss. Pull into a long rope, cut with greased scissors an wrap in waxed paper squares, twisting ends. Makes about 50 pieces.