Wednesday, November 16, 2011
(Christian pulling taffy at our pioneer party with Ann and Natalie, July 2009)
2 cups sugar
1 cup light corn syrup
1 cup water
1 & 1/2 tsp. salt
2 Tbs. margerine or butter
1/4 tsp. vanilla, peppermint extract, or other flavoring
few drops food coloring (optional)
Butter a 9x13 baking dish and set aside. Butter the sides of a heavy 2-quart saucepan. In saucepan combine sugar, corn syrup, water and salt. Cook and stir over medium-high heat to boiling. Clip on candy thermometer and cook over medium heat without stirring to 265 degrees (about 40 min.). Remove from heat and stir in margerine, flavoring and coloring. Pour into prepared pan and cool for about 15 minutes or till easy to handle.
Butter hands. Divide candy into 6-8 pieces, then twist and pull each piece until it turns a lighter, creamy color (about 10 min.). Stretch into a rope shape and, with buttered scissors, snip taffy into bite size pieces. Wrap in clear plastic wrap or waxed paper.