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Butter the dish
Boil sugar, apple cider vinegar, and butter together until the mixture reaches 300°F for hard candy (hard crack stage) or 260°F for taffy texture
Pour the syrup into the buttered dish and let cool slightly
Pull the candy by hand (or with buttered gloves), folding it in half with a twist and repeating the process for 30 to 60 minutes until it changes from amber to pearlescent white
For hard candy version: chop pieces one by one
For taffy version: mold into small pieces