1. Line a rimmed baking sheet with parchment paper and lightly butter it, making sure to coat the corners. Set out a heatproof spatula, candy thermometer, kitchen scissors, and a small bowl of softened butter for greasing your hands later.

2. In a heavy-bottomed saucepan, combine the molasses, granulated sugar, light corn syrup, water, white vinegar, and fine sea salt. Stir over medium heat until the sugar dissolves and the mixture looks smooth.

3. Once the sugar has dissolved, stop stirring. Clip a candy thermometer to the side of the pan and let the mixture come to a steady boil over medium to medium-high heat.

4. Continue boiling the syrup without stirring until the temperature reaches 250–255°F, the firm-ball stage. Watch closely near the end so it doesn’t go over and become too hard.

5. Remove the saucepan from the heat and carefully stir in the unsalted butter and vanilla extract. The mixture will bubble up, so stir gently until everything is fully combined and glossy.

6. Immediately pour the hot taffy onto the prepared buttered baking sheet, tilting the pan slightly to help it spread into an even layer. Avoid scraping any hardened bits from the bottom of the saucepan.

7. Allow the taffy to cool for about 10–15 minutes, until it is still warm but safe to handle. It should feel soft and pliable when you press a fingertip gently into the edge.

8. Generously butter your hands, then lift a strip of taffy from the pan and begin pulling it into a long rope. Fold it back on itself and pull again, repeating the process to work air into the candy.

9. Continue pulling and folding the taffy for 8–10 minutes, re-buttering your hands as needed, until it becomes lighter in color, satiny, and holds its shape.

10. Pull the finished taffy into long ropes about 1/2 inch thick and lay them on a buttered surface or parchment-lined board. Use buttered kitchen scissors or a sharp knife to cut the ropes into bite-sized pieces.

11. Cut small rectangles of waxed paper or cellophane and wrap each piece of taffy, twisting the ends to seal. Let the wrapped candies sit at room temperature for about 1 hour to fully set before serving or storing.