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Salt Water Taffy




Source of Recipe


Homemade Candy by the Food Editors of Farm Journal (1970)


Recipe Introduction


"You can divide taffy, tinting and flavoring each portion differently."



List of Ingredients




2 cups sugar
1 cup light corn syrup
1 1/2 cups water
1 1/2 teaspoons salt
2 teaspoons glycerin
2 Tablespoons butter
2 teaspoons vanilla


Recipe



Combine sugar, syrup, water, salt and glycerin in a 3-quart heavy saucepan. Place on low heat and stir until sugar dissolves. Then cook without stirring to the hard ball stage (260*F).
Remove from heat and add butter. When butter is melted, pour into a buttered shallow pan (about 13 x 9").
When cool enough to handle, gather into a ball and pull until rather firm. Add vanilla while pulling. Stretch out into a long rope and cut in 1 or 2-inch pieces. Wrap each piece in waxed paper when hard; twist paper at both ends. This will keep candy from becoming sticky.

Makes 1 1/4 pounds.

Note: You can tint the taffy while pulling it. Different flavors may be added, also in the pulling, instead of the vanilla. Pink taffy usually is flavored with wintergreen, white with vanilla, green with spearmint.