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Snow Taffy Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
2 cups sugar
1/2 cup clear corn syrup
2 tbsp vinegar
2/3 cup water
Dash of salt
1 tsp vanilla
Directions:
Directions:
Put sugar, corn syrup, water, vinegar and salt into a heavy saucepan; stir over low heat until the sugar is dissolved. Then I put lid on pan and boil slowly for about 5 minutes. This dissolves the sugar crystals. Boil without stirring until it will make a hard almost brittle ball in cold water. I use a candy thermometer and cook the syrup to 262º. At this temperature when a little is put in very cold water, picked up and pulled apart, it will break with a snap. Remove from stove, add vanilla, then pour onto a very well buttered platter to cool and stiffen at edges, fold them over into the center with a buttered spatula. Continue this at intervals until it can be formed into a ball and is cool enough to handle. Pull in the hands, mainly with fingers, until the taffy is white and porous, then stretch into a rope about 1 inch thick and let stand on waxed paper uncovered for several hours. Cut or break into pieces with scissors or knife. If stored be sure to put wax paper between layers. The 262º on candy thermometer is the correct temperature for this altitude, without any deductions. Water boils on my thermometer here in Billings at 206º.
Personal Notes:
Personal Notes:
Mom clipped this recipe from the Gazette.

 

 

 

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