Tips for making good taffy:
Make it in an iron pot.
Don't stir it after it starts to boil.
Use a candy thermometer to be sure it has cooked to the right
2 cups sugar
1/2 cup white vinegar
1/2 cup light corn syrup
1/4 teaspoon cream of tartar
1/2 teaspoon margarine
1 teaspoon vanilla extract
- Butter a 10x15x1 inch baking pan.
- In a black iron pot (about 2-quart
size), combine the sugar, vinegar, corn syrup, cream of tartar, and
margarine. Bring to a boil and cook until it reaches 250 degrees on a
- Remove from heat and quickly stir in the vanilla
extract. Immediately pour into the buttered pan.
- Allow to cool slightly until the edges become firm enough to pull toward
the center of the pan. Continue pulling edges toward the center until
mixture is firm enough to handle. This mixture will be very hot, so be
careful when handling it. Don't butter your hands because this makes it
difficult to pull the taffy. When ready to be pulled, the taffy should not
stick to your hands. If it does, you can rub a little cornstarch onto the
palms of your hands.
- Holding the taffy in both hands, stretch it to about
12 inches, fold and stretch again. As it starts to pull together easier,
you can stretch it to a length of about 18 inches. Continue the stretching
and folding process until the taffy turns white and is no longer sticky.
- On a slightly oiled surface, stretch the
candy until it forms a long rope that is about 3/4-inch in diameter.
hardened, lift one end of the "rope" and gently tap it with the handle of a
knife, breaking the taffy into sticks about 2 1/2 inches long.
- Roll each
piece of taffy in a small square of wax paper. Twist the ends.
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