Cook on high heat until mixture comes to a boil. Cover with lid (this helps to dissolve the crystals on the sides of the pan). Continue boiling on high heat until it just starts to change to a light caramel color (about 300o F or slightly more). Take off the burner and hold to the light, checking the color to see if it's done. When done, pour onto 2 buttered plates. Keep one warm (in a barely warm oven) and work with the other.

 

You can place the plate you're working with onto cold water to cool the edges (it only takes a few seconds). With a butter knife, fold the outside edges in towards the middle until the middle looks a little firm. Make a dent in the middle and add 1/2 capful of flavoring (almond for white, mint for green) and 3 drops of food coloring. Continue folding edges into the center with a knife until the flavoring and coloring have worked in the candy. Butter the corner of a bread board and scrape the taffy onto it. Pick up the candy with your hands immediately and begin working with it by holding the very ends and stretching and pulling it. It's very hot! Don't butter your hands. (You won't really need to, and the butter on your hands could work into the taffy, ruining the texture.)

 

The further you can stretch it out each time, the lighter the taffy will be. Twist it as you stretch it. When it starts to firm up, have someone hold the other end and stretch it across the room as long and thin as you can without breaking it. (Make sure you have plenty of room with a table nearby.) Quickly lay it on the table, curving it to fit. Immediately make indents with a butter knife every 3 or so inches. Let cool and break at indentations. This taffy is wonderfully light and crisp. It is not chewy. Good luck and have some burn ointment nearby. Oh, and don't forget your other plate is in the oven.

 

P.S. There are only two times when Mom couldn't get this recipe to work, once in Japan and once in Alaska. She's not sure why, but she thinks it has something to do with the altitude.