Email to Apron Strings...      

1932 Vinegar Taffy

Source of Recipe

copykat


List of Ingredients


2 cups sugar
1/2 cup vinegar
Pinch of salt
1/8 teaspoon cream of tartar
2 tablespoons butter




Recipe

Combine all ingredients and boil to the hard ball stage (265 degrees to 270 degrees). Pour into a well-buttered pan and cool. Pull your taffy until it becomes white and porous. Then cut into 1" pieces.

This is a lemon-crystal taffy, which is brittle and has a faint lemon taste, though there is no lemon in it.