Saltwater Taffy Recipe
Yield: 48 servingsRecipe by luhu.jp
Ingredients:
2 cup: Sugar,
-flavoring, or few drops oil
1 cup: Light corn syrup,
-of cinnamon,
2 tbsp: Margarine or butter,
Few drops of favorite food,
1/4 tsp: Peppermint extract, rum
-coloring,
Directions:
The last two ingredients are optional.
Butter a 15x10x1-inch baking pan; set aside. Butter the sides of a
heavy 2 quart saucepan. In saucepan combine sugar, corn syrup, 1 cup
water, and 1 1/2 teaspoons salt. Cook and stir over medium-high heat
to boiling. Clip candy thermometer to side of pan. Cook over medium
heat, without stirring to 265 degrees, hard ball stage (about 40
minutes). Remove saucepan from heat. Stir in margarine. Stir in
flavoring and coloring, if desired. Pour into prepared pan. Cool for
15-20 minutes or till easy to handle.
Butter hands; divide candy into 4 pieces. Twist and pull each piece
till it turns a creamy color (about 10 minutes). Candy is ready if it
cracks when tapped on counter. With buttered scissors, snip taffy
into bite size pieces. Wrap in clear plastic wrap.
Makes about 1 1/2 pounds. 48 servings
Submitted By ALAN BURGSTAHLER On 12-01-94
Source from luhu.jp
Butter a 15x10x1-inch baking pan; set aside. Butter the sides of a
heavy 2 quart saucepan. In saucepan combine sugar, corn syrup, 1 cup
water, and 1 1/2 teaspoons salt. Cook and stir over medium-high heat
to boiling. Clip candy thermometer to side of pan. Cook over medium
heat, without stirring to 265 degrees, hard ball stage (about 40
minutes). Remove saucepan from heat. Stir in margarine. Stir in
flavoring and coloring, if desired. Pour into prepared pan. Cool for
15-20 minutes or till easy to handle.
Butter hands; divide candy into 4 pieces. Twist and pull each piece
till it turns a creamy color (about 10 minutes). Candy is ready if it
cracks when tapped on counter. With buttered scissors, snip taffy
into bite size pieces. Wrap in clear plastic wrap.
Makes about 1 1/2 pounds. 48 servings
Submitted By ALAN BURGSTAHLER On 12-01-94
Source from luhu.jp