Because I live in Miami, I get a supply of fresh salt water every time I go to the beach. If you do not have an ocean handy, just use tap water with a teaspoon of salt dissolved in it.
Mix all the ingredients in a medium-sized saucepan. Cook over medium heat, stirring constantly until mixture reaches 260 degrees on a candy thermometer, or until a bit of the mixture dropped into iced water forms into a hard ball. Remove from the heat. Pour into a buttered 8-by-8-by-2-inch square pan.
Allow to cool slightly, and then pull taffy until shiny, stiff and light in color. If the taffy begins to get too sticky, butter hands lightly. Pull into long strips about 1/2-inch wide. Using scissors, cut into 1-inch pieces and wrap them individually in waxed paper. Keep in an airtight container. Makes about 1 pound.