1 c Sugar
1/2 c Water
1/4 c Light corn syrup
1/2 ts Salt
2 tb Vinegar
1 ts Vanilla or other flavoring
- such as orange or lemon,
- or use:
1/2 ts Peppermint -OR-
1 oz Bitter chocolate; grated
Cook sugar, water, corn syrup, salt, and vinegar until a few drops
of the mixture will make a hard ball in cold water, 260°F on a
candy thermometer. Pour onto a greased dish or platter, sprinkle
flavoring over top and turn the outer edges of the candy in toward
the center until cool and firm enough to handle.
Best results are obtained in pulling if the tips of the thumbs and
fingers are dipped in cornstarch or fat. Use only the fingertips to
pull taffy. When mixture can be handled, take up and pull out with
both hands. Fold over and pull out again.
As the mixture becomes cooler and the longer it is pulled, it will
become stiffer and can be pulled out in a longer strand. Pull until
it is difficult to pull out and the mixture seems quite firm.
Pull into long thin strips and cut immediately with greased
scissors and roll each piece in powdered sugar or wrap in wax
paper. Store cooled taffy in an air tight container in a cool dry
place.
If the taffy sugars, it can be re-cooked by putting it in a pan
with 2 tb corn syrup and 1/4 cup water. Stir until dissolved and
then re-cook according to original directions.
Finely chopped nuts or fruit, as well as other flavorings, are
added as the taffy is being pulled.
I wish I had a date for this... I'd say recipe is at least 30 years
old... possibly 40, maybe even more... This is a lesson to all of
you to date your recipes, including newspaper clippings!
From Grandma Ruby's recipe file: newspaper clipping
