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Vinegar Taffy




Source of Recipe


Western Beet Producers Inc.. Salt Lake City ..UT


Recipe Introduction


Taffy is a non-crystalline candy and takes care in cooking and handling so
that sugar crystals do not form. Be sure to: Dissolve the sugar thoroughly by stirring well in the beginning. Cook for the first few minutes with the cover on the saucepan. Pour the syrup carefully from saucepan to cooling pan.
Do not disturb the taffy until it is time to pull it. Makes 72 pieces.



List of Ingredients




2 tablespoons butter or margarine
1/2 cup water
2 tablespoons vinegar
2 cups Beet Sugar
1 teaspoon vanilla extract


Recipe



In a medium-sized (2-quart) sauce­pan melt butter or margarine; roll it around sides of pan to grease well: Add water and vinegar; bring to a boil. Stir in sugar carefully so that it is completely dissolved. Cover saucepan and cook for 3 to 5 minutes or until sugar crystals are melted down from the sides of pan. Uncover pan and continue rapid boiling of syrup to a hard-ball stage (262° F.). Remove from heat and pour into a lightly buttered shallow pan or platter to a depth of about 1/2 inch. Do this very carefully, holding the sauce­pan not more than an inch or so above the cooling pan. Do not scrape the last of the syrup from the pan. Sprinkle with flavoring, but do not stir it in. Let the candy cool undisturbed until it can be held comfort­ably in the hands. Knead gently until it can be pulled and folded. If cooked correctly, it will not stick. Pull taffy until it has a satin-like finish and breaks off when hit against a hard surface. Pull to a rope of desired thickness; cut into inch-lengths with scissors. Makes 72 pieces.