INGREDIENTS

INSTRUCTIONS

Ida S. Davidson & Florence C. Shields  This recipe is presented
verbatim. The "trying" referred to is  testing for degree of
crystallization by dripping a bit into cold  water; the recipe calls
for the hard crack stage, which corresponds  to a temperature of
300-310ø. The "hook" mentioned is a  confectioner's tool traditionally
used for pulling taffy; it consists  of a coathook-like device affixed
about 6 feet from the floor, over  which the candy is draped, letting
gravity and modest effort do the  work of pulling. If it is desired to
have candy perfectly white,  proceed as follows: Combine the sugar and
syrup and boil very  carefully until when tried it crisps like egg
shells or flies like  glass. Pour into dish until cool. Then draw and
work upon the hook  until very white or pull with hands, using a little
flour to keep  candy from sticking.  Posted to recipelu-digest by LSHW
<shusky@erols.com> on Feb 09, 1998

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Nutrition (calculated from recipe ingredients)
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Calories: 4604
Calories From Fat: 567
Total Fat: 63.1g
Cholesterol: 22.7mg
Sodium: 2041.2mg
Potassium: 9423.5mg
Carbohydrates: 974.6g
Fiber: 13.6g
Sugar: 784.3g
Protein: 35.2g