|1 cup||Light corn syrup|
|2 tablespoons||Margarine or butter|
|¼ teaspoon||Peppermint extract, rum flavoring, or few drops oil of cinnamon|
|Few drops of favorite food coloring|
The last two ingredients are optional.
Butter a 15x10x1-inch baking pan; set aside. Butter the sides of a heavy 2 quart saucepan. In saucepan combine sugar, corn syrup, 1 cup water, and 1½ teaspoons salt. Cook and stir over medium-high heat to boiling. Clip candy thermometer to side of pan. Cook over medium heat, without stirring to 265 degrees, hard ball stage (about 40 minutes). Remove saucepan from heat. Stir in margarine. Stir in flavoring and coloring, if desired. Pour into prepared pan. Cool for 15-20 minutes or till easy to handle.
Butter hands; divide candy into 4 pieces. Twist and pull each piece till it turns a creamy color (about 10 minutes). Candy is ready if it cracks when tapped on counter. With buttered scissors, snip taffy into bite size pieces. Wrap in clear plastic wrap.
Makes about 1 ½ pounds. 48 servings Submitted By ALAN BURGSTAHLER On 12-01-94
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