MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: St. Catherine's Day Taffy
Categories: Five, Appetisers
Yield: 24 Servings
125 ml (1/2 c) Molasses
125 ml (1/2 c) corn syrup
250 ml (1 c) Brown Sugar
250 ml (1 c) white sugar
65 ml (1/4 c) butter
1 tb White vinegar
1/4 ts Cream of tartar
1/8 ts Baking soda
Place the molasses, corn syrup, brown sugar, white sugar,
vinegar, cream of tartar and half the butter in a pot.
Bring to a boil over low heat until the mixture registers
140°C/260° F. If you don't have a candy thermometer,
don't panic. You'll just have to test it several times.
Stir for 5 to 10 minutes. The mixture has to reach the
"ball" stage, meaning it's ready when you drop a little
of it into a small bowl of cold water and it forms a
ball.
Mix in the baking soda.
Pour into buttered dishes and let cool slightly until you
can pick the taffy up without burning your hands.
Butter your hands well and begin pulling: pull, fold in
half, and repeat the process until the taffy is pale
golden, and almost white. If it sticks to your hands, put
a little more butter on them.
Pull one last time and twist up tightly in small lengths.
Cut into pieces with scissors.
Place on a buttered plate or wrap in waxed paper.
RECIPE FROM:
http://gourmetpedia.net
Uncle Dirty Dave's Archives
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