Butter the sides of a 3 quart saucepan. Add the water, syrup, and sugar stirring with a wooden spoon until the sugar is dissolved. Bring to a boil over medium high heat without stirring. Place a candy thermometer in the syrup and continue to boil until the syrup reaches 256F, approx. 25 minutes. Add the butter and salt and continue cooking until it reaches 262F, about 2 minutes. Remove from the heat and pour into an oiled or buttered shallow pan/buttered marble slab/counter. When cool enough to handle, butter or oil your hands and pull the sides of the taffy toward the middle. Add some of the vanilla, work the taffy for about a minute, and add the remaining vanilla. Continue pulling the taffy until it is creamy white and lukewarm. Keep your hands buttered to prevent the taffy from sticking to them. When cool, twist into strands of taffy. Place on a buttered counter, cut into 1 inch pieces with oiled scissors, and let dry or wrap in wax paper or plastic wrap. Store in airtight containers.