1) In a saucepan, mix together the sugar, golden syrup and butter, stirring over high heat until mixture reaches 115 degrees C on a candy thermometer. Reduce heat and slowly add milk and cook until thermometer reaches 120 degrees C.
2) Pour mixture onto the 4 buttered baking trays. When taffy is cool enough to handle, butter your hands and bring corners to the centre to form into a ball. Take all 4 balls and form into 1 large ball.
3) Place onto a table or marble slab so you and a helper can start the pulling process. Start folding and stretching your taffy ball. You should pull the taffy from your friend, fold over and over in your hands, then let your friend pull the taffy from you, repeating this process until the taffy turns light in color. Pulling the taffy adds tiny air bubbles throughout the candy, making it lighter and chewier.
4) Place the taffy on your pulling table/slab, add the colour and flavouring, and start the pulling process all over again until the liquids are well incorporated and the taffy is the colour you want.
5) Now you can lay the taffy on the table that has a small amount of cornflour to stop it sticking. While still soft, press into a 2-cm thick sheet. Take a ruler or yardstick and cut a straight line with buttered scissors or knife. Continue cutting the taffy into 1 to 2-cm wide strips. Cut strips into pieces that you want to wrap, about 5-cm. Begin wrapping the pieces in the greaseproof paper and twisting the ends.
*Cook's Note: will keep for 6 months in airtight container at room temperature.