INGREDIENTS

INSTRUCTIONS

Mix the sugar and cornstarch in a saucepan. Stir in the corn syrup, butter,
water and salt. Cook the mixture over moderate heat until it reaches 254
degrees Fahrenheit on candy thermometer or until a few drops in cold water
form hard balls. Remove the pan from the heat, add a few drops of food
coloring and flavoring of your choice. For a batch this size you can use 1
teaspoon vanilla or 1/4 teaspoon flavoring oil and about 3 drops of food
coloring. Pour the taffy onto a buttered platter. Cool the taffy until it
can be handled comfortably, about two to three minutes. If it gets too
cool, you can warm it in a 350 degree oven for 3 to 4 minutes. Form it into
1 or 2 balls. Liberally butter your hands, and pull the lump of taffy until
it is about 15 inches long. Now double it up and pull again. Repeat until
it is light in color and firm enough to hold a shape. Stretch it into a
rope about 3/4 inch in diameter and snip off 1 inch bits with oiled kitchen
scissors. Wrap each piece in wax paper.
Per serving: 1521 Calories; 11g Fat (6% calories from fat); 0g Protein;
375g Carbohydrate; 31mg Cholesterol; 25851mg Sodium
NOTES : Pulling taffy is an old fashioned art and served as amusing
entertainment as well. Taffy pulling parties rewarded its particiapants
with sweet treats as well as fun memories. Solo taffy makers permanently
attached taffy hooks to their kitchen walls. Jersey saltwater taffy comes
in a myriad of flavors like cherry, rum, vanilla, mint and chocolate. What
follows is a basic recipe that begs for the addition of your favored
extract.
Posted to MC-Recipe Digest V1 #555 by Amy Kurtzman <amy@kurtzman.com> on
Apr 5, 1997

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