Grease a baking sheet with butter or oil to prevent sticking.

In a medium saucepan, combine 1 cup granulated sugar, 1 cup light corn syrup, 1/4 cup water, and 1/2 teaspoon salt.

Place the saucepan over medium heat and stir occasionally until the mixture reaches 250°F (hard-ball stage) on a candy thermometer, about 25 to 30 minutes.

Remove from heat and stir in 1/2 teaspoon butter and 1 teaspoon flavor extract until fully incorporated.

Let the mixture cool in the pan for 10 to 15 minutes, until it is cool enough to handle.

Grease your hands and transfer the cooled mixture onto a clean surface. Pull and fold the taffy repeatedly until it becomes light in color and glossy, about 10 minutes.

Shape the pulled taffy into a log and cut into 20 bite-sized pieces using oiled scissors or kitchen shears; warming the scissors with a candle flame can help achieve cleaner cuts.

Wrap each piece in wax paper and store in an airtight container at room temperature for up to two weeks.