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French Taffy

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CATEGORY CUISINE TAG YIELD
Dairy French Candies, 1941 6 Servings

INGREDIENTS

5 c Sugar
2/3 c Hot water
1 c Sweet cream
Any flavoring desired

INSTRUCTIONS

Combine sugar and hot water.  Stir until sugar is dissolved. Boil. Add
cream slowly.  Stir constantly; do not allow sirup to stop boiling. Boil to
hard ball stage (265 - 270 F). Add flavoring. Pour into well-buttered pan.
When cool, pull until it will hold its shape. Form into long bars about 1
1/2 inches wide. Cut with a sharp, hot knife in 1-inch lengths. Virginia
Cooper, New Orleans, LA.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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