We decided on saltwater taffy (because isn't that one of the best parts of a beach vacation?) and used the recipe found here as our jumping off point.
Funfetti Saltwater Taffy (adapted from the Cupcake Project)
1 cup sugar
1 tablespoon cornstarch
2/3 cup light corn syrup
1 tablespoon butter
1/2 cup water
1 tablespoon vanilla extract
Sprinkles of your choice
Butter a shallow baking dish. Combine the sugar, cornstarch, corn syrup, butter, water, and vanilla in saucepan, mix to combine, and set on the stove over medium-high heat. Heat until the mixture begins to boil and the candy thermometer reads 265 degrees (or the hard-ball stage, if you don't have a thermometer and are winging it, which means that a little of the hot syrup, dropped into cold water, will form a hard ball but will still flatten if you try to squish it).
NOTE: The original recipe called for a lower temperature and a softer taffy but I was worried it might not be taffy-like enough and upped the temp. The result is a very chewy candy that is the texture of a Sugar Baby -- you may want to watch out for loose teeth when eating!
Once the candy has reached 265 degrees, pour into the buttered baking dish and cover with a layer of sprinkles. When the candy cools is cool enough to handle, scoop it out onto waxed paper and begin to pull. This basically means you pull it toward you, fold it back over on itself, and do it again. Continue for about 10 minutes -- the candy will lighten in color and become harder to work as you go.
Roll the taffy into a rope and, with buttered scissors, cut into pieces, which you can then wrap in wax paper (or else they will stick together). I let Anouk do some of the cutting so we ended up with pieces of nonuniform size -- about 35-40 of them in all. We ate most of them and gave some to our friends. They went fast!