1 cup Steen's Pure Cane Syrup
1 cup sugar
1 tbsp butter or margarine


Combine all ingredients in a 2 quart saucepan. Place over low heat and stir until sugar is dissolved. Cook over medium heat until syrup reaches 272 degrees on a candy thermometer, or when small amount of syrup dropped in cold water separates into threads which are hard but not brittle. Pour into greased platter. As edges cool, fold toward center or they will harden before center is ready to pull. When candy is cool enough to handle, press into ball with lightly buttered fingers. Pull until candy is light in color and ready to harden. Stretch into long rope ½ inch wide. Cut into 1 inch pieces. Wrap each piece of taffy in wax paper.

YIELD: 1 1/4 pounds candy