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  • 5/23 Nat'l Taffy Day - 2

    From Dave Drum@1:3634/12 to All on Sun May 22 04:48:00 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Grandma's Taffy
    Categories: Candy, Snacks
    Yield: 40 pieces

    2 c Sugar
    2 tb Cornstarch
    4 tb Butter
    1 ts Salt
    1/2 c Corn syrup
    1 1/2 c Water
    2 ts Vanilla extract
    1 tb Orange; or other flavored
    - extract
    8 Drops food coloring; any
    - color

    In a large saucepan, stir together the sugar and
    cornstarch. Add the butter, salt, corn syrup and water;
    mix well. Bring to a boil over medium heat, stirring to
    mix in butter. Heat to 275ºF/135ºC, or until a small
    amount of syrup dropped from a spoon forms hard but
    pliable threads.

    Remove from heat, and stir in the vanilla, flavored
    extract and food coloring. Pour into a greased 8" x 8"
    baking dish. When cooled enough to handle, remove candy
    from the pan, and pull until it loses its shine and
    becomes stiff. Pull into ropes, and use scissors to cut
    into 1" pieces. Wrap each piece in waxed paper.

    Yield: 40 pieces

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

    Uncle Dirty Dave's Archives

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  • From Dave Drum@1:18/200 to All on Wed May 22 20:15:33 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: St. Catherine's Day Taffy
    Categories: Five, Appetisers
    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

    Uncle Dirty Dave's Archives

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