2 1/2 c Sugar
1/2 c Corn syrup
1/2 c Water
1 tb Baking soda
Put first 3 ingredients in saucepan and put on medium
heat. Stir until all sugar dissolves before boiling
starts.Cook to 290 degrees F on candy thermometer.
Remove from heat and when all the bubbling ends add
the soda and when the mixture effervesces pour into a
square cake pan which has been well chilled but not
greased. When the taffy has risen right up put in a
cold place to set. Turn out and cut with a small saw
if you want clean cut pieces. NOTE: This recipe
comes from a candy manufacturer who makes a specialty
of sponge taffy. If you follow all the instructions,
you cannot fail. I advise you to use a candy
thermometer to insure success in any candy making. It
takes years of experience to judge by the eye alone.
