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Peppermint Taffy

Source of Recipe


From "Old-Fashioned Holiday Recipes"



List of Ingredients



• 2 Tbsp butter, softened, divided
  
• ½ cup powdered sugar
  
• 2½ cups granulated sugar
  
• ½ cup water
  
• ¼ cup distilled white vinegar
  
• 7 to 8 drops red food coloring
  
• ½ tsp peppermint extract
  






Instructions



1. Grease 12-inch ceramic oval platter or dish with 1 tablespoon butter. Line large baking sheet with foil; sprinkle evenly with powdered sugar.
   
   
2. Combine granulated sugar, water, vinegar, and remaining 1 tablespoon butter in heavy 2- or 2½-quart saucepan. Bring to a boil, stirring frequently. Attach candy thermometer to side of pan, making sure bulb is submerged in sugar mixture, but not touching bottom of pan. Continue boiling, without stirring, about 10 minutes or until sugar mixture reaches between hard-ball stage (265° F) and soft-crack stage (270° F) on candy thermometer. Remove from heat; stir in food coloring and peppermint extract.
   
   
3. Slowly pour hot sugar mixture onto prepared platter. Let stand 20 to 25 minutes, or until cool enough to handle and an indent made with your finger holds its shape.
   
   
4. Remove all jewelry as candy will stick to it. With liberally buttered hands, carefully pick up taffy and shape into a ball. (Center of candy may still be very warm but will cool quickly upon handling.) Scrape up any taffy that sticks to plate with rubber spatula.
   
   
5. Begin to pull taffy into thick rope about 18 inches long while turning and twisting taffy back on itself. Continue pulling about 10 to 15 minutes or until taffy lightens in color, has satiny finish and is stiff. (It is important to be patient and pull taffy long enough or it will be sticky.) When taffy begins to hold the folds of the rope shape and develops ridges in the rope, begin pulling 1-inch-wide ropes from taffy and let ropes fall onto prepared powdered sugar surface. Using buttered kitchen shears, cut taffy ropes into 1-inch pieces. Cool completely; wrap pieces individually in waxed paper. Store in airtight container at room temperature up to 1 week.
   
   Makes about 1 pound taffy.
   
   
   Lemon Taffy:
   Substitute 4 to 5 drops yellow food coloring for red food coloring and lemon extract for peppermint extract. Proceed as directed.