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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 20 |
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SALT WATER TAFFY This recipe came from an estate sale. I obtained it when I purchased the family collection from the McAfee Estate in Dallas, Texas in 1991. Notation on card indicates this came from a 1970 cookbook entitled Homemade Candy by the food editors of Farm Journal. Ingredients:
2 cups sugar |
1 cup light corn syrup |
1-1/2 cups water |
1-1/2 teaspoons salt |
2 teaspoons glycerin |
2 tablespoons unsalted butter |
2 teaspoons vanilla |
Directions:
1. Combine sugar, syrup, water, salt and glycerin in a heavy saucepan.
2. Place on low heat and stir until sugar dissolves.
3. Cook without stirring to the hard ball stage.
4. Remove from heat and add butter.
5. When butter is melted pour into a buttered shallow pan.
6. When cool enough to handle, gather into a ball and pull until rather firm.
7. Add vanilla while pulling then stretch out into a long rope and cut in 2” pieces.
8. Wrap each piece in waxed paper then when hard twist paper at both ends.
9. This will keep candy from becoming sticky.
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