| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Candies |
6 |
Servings |
INGREDIENTS
| 2 1/2 |
c |
Sugar |
| 1/2 |
c |
Corn syrup |
| 1/2 |
c |
Water |
| 1 |
tb |
Baking soda |
INSTRUCTIONS
Put first 3 ingredients in saucepan and put on medium heat. Stir until all
sugar dissolves before boiling starts.Cook to 290 degrees F on candy
thermometer. Remove from heat and when all the bubbling ends add the soda
and when the mixture effervesces pour into a square cake pan which has been
well chilled but not greased. When the taffy has risen right up put in a
cold place to set. Turn out and cut with a small saw if you want clean cut
pieces. NOTE: This recipe comes from a candy manufacturer who makes a
specialty of sponge taffy. If you follow all the instructions, you cannot
fail. I advise you to use a candy thermometer to insure success in any
candy making. It takes years of experience to judge by the eye alone.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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