2 cups sugar
1 cup light corn syrup
1/3 cup water
2 tsp vinegar
2 tbsp oleo
2 tsp vanilla
In a 2-quart saucepan, combine sugar, syrup, and water. Heat over medium heat, stirring constantly, until sugar dissolves. Bring to a boil and add vinegar. Cook to soft crack stage or 268 degrees. Remove from heat, add oleo and vanilla. Pour into 2 buttered plates with edges. Cool until able to handle. Butter hands, gather taffy into a ball and pull with fingertips until satiny in color and hard to pull. Pull each piece until it is about 1/2-inch thick. Cut into bite-size pieces and wrap in waxed paper. Makes about 1 1/4 pounds.
1/3 cup water
2 tsp vinegar
2 tbsp oleo
2 tsp vanilla
In a 2-quart saucepan, combine sugar, syrup, and water. Heat over medium heat, stirring constantly, until sugar dissolves. Bring to a boil and add vinegar. Cook to soft crack stage or 268 degrees. Remove from heat, add oleo and vanilla. Pour into 2 buttered plates with edges. Cool until able to handle. Butter hands, gather taffy into a ball and pull with fingertips until satiny in color and hard to pull. Pull each piece until it is about 1/2-inch thick. Cut into bite-size pieces and wrap in waxed paper. Makes about 1 1/4 pounds.
Note: This is an old Southern Indiana recipe.
Note: File Photo
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