1Mix sugar and corn starch in 1 1/2 Qt heavy bottom saucepan.
2Stir in corn syrup, water, salt and butter.
3Cook over medium heat, stirring constantly, until mixture boils and sugar is completely dissolved.
4Continue cooking, without stirring, until temp on candy thermometor reaches 260 F. If you dont have one; take a small amount and drop it into very cold water, it should form a ball and hold its shape when removed from the water.
5Remove from the heat and add the vanilla.
6Grease the sides and bottom of a 9X9 pan. Pour mixture into pan and let sit until cool enough to handle.
7Pull and fold in half. Continue pulling and folding until it has a satin finish and light color.