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Taffy from Myrtle Halloway Recipe

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This recipe for Taffy from Myrtle Halloway, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Joyce Flannery


4 c. sugar
1 c. white Karo© syrup
½ cake paraffin
butter - size of an egg
2 envelopes Knox© unflavored gelatin
½ tsp. salt
1 tsp. vanilla

Mix sugar and syrup with enough hot water to make a paste.
Put on to cook.
When mixture boils up, put in paraffin and butter.
Melt gelatin in boiling water, add salt. When the mixture boils again, add gelatin mixture.
Continue boiling (DO NOT STIR) until it spins a long thread (250º on a candy thermometer).
Add vanilla.
Pour into buttered pans.
When cool enough to handle, pull.

Personal Notes:
Personal Notes:
This makes quite a bit of taffy and takes A LOT of pulling so have a lot of help and divide it up.
Log on waxed paper, twist paper to seal.
My sister had a "hay hook" fastened to the window sill and she threw candy around it as she pulled it clear across her kitchen.




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