In a medium saucepan, combine 2 cups of granulated sugar, 2/3 cup of light corn syrup, 1/2 cup of water, and a pinch of salt. Heat over medium heat while stirring gently until the sugar dissolves completely, about 5 minutes.

Once the sugar is dissolved, increase the heat to medium-high and allow the mixture to boil without stirring until it reaches 250°F (121°C), the hard ball stage.

Remove the saucepan from heat and stir in 1 teaspoon of cherry extract and a few drops of red food coloring, if desired.

Pour the hot mixture onto a greased marble slab or parchment-lined baking sheet and allow it to cool for about 10 minutes, or until safe to handle.

Once cool enough, grease your hands and knead the taffy until it becomes smooth and elastic, about 5-7 minutes.

Shape the taffy into small pieces or roll into a log. Cut into bite-sized portions and wrap each in wax paper.