1. Butter a large baking sheet, marble slab, or heat-safe surface. Butter your hands, scissors, and a bench scraper so the taffy will be easier to handle later.

2. In a heavy saucepan, combine the granulated sugar, molasses, water, butter, white vinegar, and salt. Cook over medium heat, stirring until the sugar dissolves.

3. Once the mixture starts simmering, stop stirring and let it cook until it reaches 255°F to 260°F on a candy thermometer.

4. Remove the pan from the heat and quickly stir in the vanilla extract and baking soda. The candy may foam a little, which is normal.

5. Pour the hot candy onto the prepared buttered surface and let it cool just until you can handle it safely.

6. Use buttered tools or your hands to fold the edges inward, then gather the candy into a log.

7. Pull the taffy by stretching and folding it repeatedly until it turns lighter in color and develops a glossy, satin finish.

8. Roll the taffy into long ropes and cut into bite-sized pieces with buttered scissors or a knife.

9. Wrap each piece in wax paper if desired, then let the taffy finish setting at room temperature before serving or storing.