• 5/23 Nat'l Taffy Day - 5

    From Dave Drum@1:3634/12 to All on Sun May 22 04:53:00 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: St. Catherine's Day Taffy
    Categories: Appetisers, Candy, Snacks
    Yield: 24 Servings

    125 ml (1/2 c) Molasses
    125 ml (1/2 c) corn syrup
    250 ml (1 c) Brown Sugar
    250 ml (1 c) white sugar
    65 ml (1/4 c) butter
    1 tb White vinegar
    1/4 ts Cream of tartar
    1/8 ts Baking soda

    Place the molasses, corn syrup, brown sugar, white sugar,
    vinegar, cream of tartar and half the butter in a pot.

    Bring to a boil over low heat until the mixture registers
    140ºC/260º F. If you don't have a candy thermometer,
    don't panic. You'll just have to test it several times.

    Stir for 5 to 10 minutes. The mixture has to reach the
    "ball" stage, meaning it's ready when you drop a little
    of it into a small bowl of cold water and it forms a
    ball.

    Mix in the baking soda.

    Pour into buttered dishes and let cool slightly until you
    can pick the taffy up without burning your hands.

    Butter your hands well and begin pulling: pull, fold in
    half, and repeat the process until the taffy is pale
    golden, and almost white. If it sticks to your hands, put
    a little more butter on them.

    Pull one last time and twist up tightly in small lengths.
    Cut into pieces with scissors.

    Place on a buttered plate or wrap in waxed paper.

    RECIPE FROM: http://gourmetpedia.net

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  • From Dave Drum@1:3634/12 to All on Tue May 23 01:11:00 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Old-Fashioned Peppermint Taffy
    Categories: Snacks, Candy
    Yield: 28 Ounces

    1 tb + 1/4 c butter; cubed
    2 c Light corn syrup
    1 1/2 c Sugar
    2 ts Peppermint extract
    1/2 ts Salt
    6 Drops red food coloring

    Grease a 15" x 10" x 1" pan with 1 tablespoon butter;
    set aside.

    In a heavy small saucepan, combine corn syrup and sugar.
    Bring to a boil over medium heat. Add remaining butter;
    stir until melted. Cook and stir until a candy
    thermometer reads 250ºF/121ºC (hard-ball stage).

    Remove from the heat; stir in the extract, salt and food
    coloring. Pour into prepared pan. Let stand for 5-10
    minutes or until cool enough to handle. Divide into four
    portions.

    With well-buttered fingers, quickly pull one portion of
    candy until firm but pliable (color will become light
    pink). Pull into a 1/2" wide rope. Repeat with remaining
    candy. Cut into 1" pieces. Wrap each in waxed paper.

    Makes: 1-3/4 pounds

    From: Suzette Jury, Keene, California

    RECIPE FROM: https://www.tasteofhome.com

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