2 cups (550 ml) packed brown sugar
1/2 cup (125 ml) molasses
1/3 cup (75 ml) water
1/4 tsp (1 ml) cream of tartar
2 tbsp (25-30 ml) butter
1/2 tsp (2 ml) vanilla
Bring sugar, molasses and water to boil.
Add cream of tartar.
Boil without stirring to hard crack stage (300 F).
Add butter and vanilla.
Immediately pour into well-greased pie plate.
As candy starts to firm, pull outside edges toward centre.
When cool enough to handle, gather candy into ball with buttered hands.
Pull taffy repeatedly until straw colour.
Form into twisted ropes about 1/2″ thick.
Cut into pieces.