Soft Taffy

picture from matters.madisoncollege.edu

Ingredients
2 1/2 cups sugar
3 Tbsp cornstarch
1 cup corn syrup
1 1/3 cups water
2 Tbsp butter
1/2 tsp salt
1/4-1/2 tsp flavoring oil
food coloring

Directions
Butter two large jelly roll pans.
In a large saucepan, mix sugar and cornstarch.  Add corn syrup, water, butter, and salt.  Cook over medium heat until mixture reaches 250 degrees F (242 in Rigby).  Remove from heat and add flavoring and food coloring.  Pour into jelly roll pans and let cool for a few minutes.
Once cool enough to handle, generously coat hands with butter and pull the taffy until it lightens and becomes firm.  Shape into ropes and cut into pieces.  Wrap in squares of wax paper.

Browned Butter Caramels

I got this recipe from foodnessgracious.com, and it is the best caramel I've ever made.  The flavor is superior to regular homemade caramel.

Ingredients:

8 Tbsp butter
2 cups sugar
2 cups heavy cream
1/2 cup corn syrup
2 tsp vanilla

Grease an 8×8 pan.  Melt the butter and continue to cook until golden brown.  The darker the color, the richer the flavor, but be careful not to let it burn!  Once browned, add sugar, cream, and corn syrup. Cook until 245 degrees on a candy thermometer, more or less depending on altitude and chewiness desired.  I take mine off at 239 degrees.  Remove from heat and add vanilla. Pour into prepared pan and cool.  Once cooled, cut into squares and wrap pieces.  Store in a covered container.