2 c Sugar
1/4 ts Cream of tartar
1 tb Vinegar
1 tb Butter
3/4 c Hot water
Combine all ingredients in heavy sauce pan. Cook on low temperature until
sugar is dissolved. Cook over medium heat to "crack" stage. Pour on
buttered plate to cool. As soon as taffy is cool enough to handle, pull
with floured hands. Taffy should still be hot enough to make you say "ouch"
but not hot enough to do serious damage. Keep pulling until taffy has
cooled. This recipe is from a loose-leaf cookbook probably compiled many
years ago by the LDS church relief society in Malad, Idaho. The recipe is
credited to Mrs. Dan Tovey of Malad.
