Taffy

1. Spray a rimmed baking sheet with cooking spray. Set aside.
2. In a medium saucepan, combine the water, corn syrup, sugar, and salt. Heat over medium-high heat, stirring until the sugar dissolves.
3. Continue to heat until the mixture comes to a boil. Use a wet pastry brush to brush down the sides of the pan to prevent sugar crystals from forming.
4. Once the sugar boils, cook the syrup, without stirring, until the thermometer reaches 255 F.

5. Remove the pan from the heat and stir in the butter and raspberry extract.

6. Pour the sugar mixture onto the prepared baking sheet, letting it spread out.
7. Drop the marshmallow fluff and the food coloring into the top center of the sugar mixture.
8. Let the mixture cool for 5 minutes or until it starts to set around the edges.
9. Slide a silicone spatula under one edge of the sugar mixture and fold it over the marshmallow cream. Repeat with the other side of the mixture.
10. Put on a pair of food-safe plastic gloves and grease your hands with cooking spray.
11. Using your hands, knead the sugar mixture together until the marshmallow fluff and food coloring are fully incorporated.
12. Hold the mixture in both hands and begin to stretch it by pulling your hands apart. Bring your hands back together, twisting the sugar mixture back together.
13. Continue pulling for 20 minutes or until the taffy holds its shape. At first, the mixture will be droopy but as you keep pulling, it will become firmer. When the taffy becomes difficult to pull, it is ready.
14. Place the taffy back on the baking sheet or a piece of wax paper. Cut it in half and and roll each half into a thin rope, about ½-inch in diameter.
15. Use a greased, sharp knife and cut the taffy into 1-inch pieces. Repeat with the second half of the taffy.
16. Wrap the pieces in small pieces of wax paper to help it keep its shape and keep it from sticking together. Store in an airtight container.