Re: ISO a receipe for Taffy

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: : As a child my mother made taffy and then my brothers, sisters and friends would have a "taffy pull." It was so much fun. I would like to pass this activity on to my grandchild and her friends. : : Many thanks, : : Shirley : PULL-LATER TAFFY : -------------------------------------------------------------------------------- : 1 c. sugar : 3/4 c. light corn syrup : 1/2 c. water : 1/2 tsp. salt : 2 Tbsp. butter : 1 tsp. peppermint extract : few drops red or green food : coloring : Butter the sides of a heavy 2-quart saucepan. In pan, : stir together sugar, syrup, water and salt. Add butter; cook : over medium heat, stirring constantly, until mixture boils and : sugar is dissolved. Attach candy thermometer. Cook without : stirring until candy thermometer registers 248 degrees. Remove from : heat. : Stir in peppermint extract and food coloring. Pour into : buttered 8 x 8 x 2-inch pan. Let stand until cool enough to : handle. With buttered hands, shape into a ball. Return to : baking pan, allowing ball to flatten. : When it is cold, wrap the taffy in plastic wrap. Store : overnight or up to 2 weeks at room temperature. Unwrap taffy : and place in a well buttered 8 x 8 x 2-inch pan. Bake in 300 degrees : oven for about 6 minutes, or just until heated. Remove and let : stand 5 minutes, or until cool enough to handle. : With buttered hands, pull taffy until light in color. : Pull into long strips. Snip into 2 or 3-inch pieces. Wrap in : plastic wrap. Makes 3/4 pound. : Note: The kids will love to help you pull the taffy and : wrap the pieces. : -------------------------------------------------------------------------------- : MOLASSES TAFFY : -------------------------------------------------------------------------------- : 2 c. sugar : 1 c. light molasses : 1/4 c. water : 2 tsp. vinegar : 2 Tbsp. butter or oleo : 1/2 tsp. soda : Butter sides of heavy 2 quart saucepan. In it combine : sugar, molasses and water. Heat slowly, stirring constantly : until sugar is dissolved. Then bring to boiling, add vinegar. : Cook to light crack stage (268 degrees). Remove from heat, add butter : and sift in soda. Stir to mix. Turn out (don't scrape) on : buttered plastic or large shallow pan. For even cooling use a : spatula to turn edges to the center. Pull taffy while its warm : and you can handle. Use only fingertips to pull. If candy : sticks, put a little butter on fingertips. When candy is light : taffy color, it gets hard to pull. Cut into fourths, pull each : into strands about 1/2 inch thick. With buttered scissors : quickly snip taffy in bite-size pieces. Wrap each piece in wax : paper. Makes about 1 1/4 pound. : -------------------------------------------------------------------------------- : VINEGAR TAFFY : -------------------------------------------------------------------------------- : 2 c. sugar : 1 1/2 c. light corn syrup : 1/2 tsp. salt : 1 Tbsp. vinegar : 1/2 c. evaporated milk or : water : You can add 1 teaspoon of vanilla flavoring in plain : taffy, but will look less white or light. : Mix first 4 ingredients thoroughly. Cook slowly until : sugar is dissolved. Then pour milk in slowly. Keep candy : boiling all the while. Boil briskly to firm ball (or 248 degrees). : Pour into buttered pan. Cool until you are able to handle. : Pull until light and is not sticky. Lay out on wax paper and : cut with scissors. Wrap in waxed paper or dust with powdered : sugar. Makes 2 pounds. : Variations: : Molasses Taffy: Omit syrup and add molasses. : Brown Sugar Taffy: Use 2 cups brown sugar in place of : white sugar. : Cocoa Taffy: Mix 1/2 cup cocoa with salt and sugar and : cook the same as Vinegar Taffy. : -------------------------------------------------------------------------------- : PEPPERMINT TAFFY : -------------------------------------------------------------------------------- : 1 c. sugar : 2/3 c. water : 2 Tbsp. butter : 1 Tbsp. peppermint extract : 3/4 c. light corn syrup : 1 Tbsp. cornstarch : 1 tsp. salt : 8 to 10 drops red food color : Grease 2 baking pans (8 x 8 x 2-inches) with butter or : margarine. Heat all ingredients, except extract and coloring, : to just boiling in saucepan over medium heat, stirring con- : stantly. Cook without stirring to 256 degrees on candy thermometer : (about 30 minutes). Remove from heat and add peppermint : extract. Pour half the mixture into a pan. Add food color to : the other half of mixture and pour in the other pan. Let cool : about 15 minutes, until cool in center. Fold, double and pull : each color of taffy until stiff and light in color. Pull each : color into long strips and twist together. Cut into 1 to : 3-inch sections with scissors and wrap with wax paper. (Taffy : will lose its shape if not wrapped.) : -------------------------------------------------------------------------------- : TAFFY TO PULL : -------------------------------------------------------------------------------- : 2 c. Karo (white) : 1 c. granulated sugar : 4 tsp. vinegar : 2 Tbsp. butter : 2 tsp. vanilla, lemon or mint : extract (your choice) : Cook all ingredients, boiling gently, while constantly : stirring until a hard ball forms when a drop is dropped into : cold water. Pour the boiled mixture onto a buttered cookie : sheet. Turn its edges in again and again. As you do this, : work in 2 teaspoons flavoring. When taffy is cool enough to : handle, butter your hands and pull taffy out into a long thick : strip. Fold it in and pull it again and again until it is : white and starts to pull apart. Twist candy and cut into : pieces with buttered shears.

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