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White Taffy Recipe

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This recipe for White Taffy, by , is from Jesse Bitterman's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Connie Stover
Added: Tuesday, August 7, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 c. sugar
1/2 c. light corn syrup
2/3 c. water
1 tsp. water

Directions:
Directions:
Put all of the ingredients, except the vanilla, into a saucepan and cook, stirring until the sugar is dissolved. Continue cooking, without stirring until the temperature reaches 268 on a candy thermometer. Remove from heat and pour into greased pans. When cool enough to handle, pour the vanilla into the center of the mass. Gather the corners toward the center so that the flavoring will not be lost. Remove from the pan and pull. When the candy is white and rather firm, stretch out in a long rope and cut into pieces of the desired size, using scissors. If this candy is to be kept, it should be wrapped in waxed paper. Note: Nutmeats may be broken into small pieces and added to the taffy just before pouring into the pans. Other flavoring can also be used as well as food coloring.

Number Of Servings:
Number Of Servings:
1 pound of taffy
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
This is my mother (Jean Stover's) recipe. My friends always loved to come to our house for a taffy pull.

 

 

 

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