Classic Taffy Pull

Preheat your oven to 350 degrees F (175 degrees C).

Combine granulated sugar, corn syrup, and water in a 2-quart saucepan over medium heat. Add butter, cornstarch, and salt to the mixture. Stir everything together thoroughly until it reaches a uniform consistency. Bring the mixture to a boil and maintain this temperature without stirring, allowing it to reach 250 degrees F (120 degrees C) as indicated by a candy thermometer.

Take the saucepan off the heat source and stir in vanilla extract, almond essence, sliced almonds, and food coloring to give your taffy its desired color. Pour the mixture into a prepared 8-inch square pan and let it cool down to a comfortable temperature, where the center is lukewarm as well as the edges.

Fold, double, and pull the taffy mixture repeatedly until it becomes light in color and stiff. This process should take around 5 to 10 minutes, depending on your pace. If the taffy starts sticking to your hands, lightly butter them to prevent this issue. Continue folding and pulling until you achieve the desired consistency.

Once your taffy has reached the desired state, cut it into smaller pieces using scissors. Wrap each piece individually with plastic wrap to maintain its shape and prevent it from sticking together.