Cook the sugar, corn syrup, vanilla, and water in a saucepan over medium heat to 245 degrees F. At 235 degrees F wash down the side of the pan with a brush soaked in water to remove sugar crystals.
Pour the cooked batch into a mixing bowl and let it cool to 110 degrees F. If sugar crystals form on top of the batch as it is cooling, sprinkle the sugar crystals lightly with water to dissolve.
Melt the butter. When the sugar mixture reaches 110 degrees F, start the mixer on slow speed and add the flour and butter. Continue mixing until batch becomes semi-firm.
Pour batch onto a table (previously sprinkled with flour). Dip hands into flour and knead batch until it is soft and creamy. Take small sections of the batch and roll it into a 1-inch diameter tube.
Cut the tube with a butter knife into bite size pieces.
Roll each piece and place on waxed paper. Keep at room temperature (65 to 75 degrees F) for 4 to 24 hours. Coat the pieces with chocolate. The coated vanilla butter creams may be eaten after another 24 hours.
