"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
This recipe for Salt Water Taffy, by Tamisha Wolfe, is from In Memory of Karen Corbin,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 C. brown sugar 1 C. white sugar 1/2 C. water 1/2 C. corn syrup 3 T. butter 1 t. salt 1 t. vanilla
Put sugars, water and syrup in saucepan. stir until dissolved and cook to 280º. Add salt and butter, cook a moment longer and add vanilla. Pour onto a well greased platter. When cool enough to handle pull until light in color. Pull out in long strands and cut into 2 inch pieces with scissors.
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