Cream candy

Yield: 1 batch

Measure Ingredient
3 cups Sugar
3 teaspoons Baking Powder
½ teaspoon Cream of Tartar
1 tablespoon Apple Cider Vinegar
1 cup Boiling Water
2 teaspoons Vanilla
1 \N Stick Margarine, Melted

Mix Sugar, Baking Powder, Cream of Tartar and Vinegar in a two quart pan, add water and stir until well mixed. Place on high heat and cover. Cook until steaming. Continue to cook on high for 45 seconds, remove the lid and lower heat to low. Cook until the temperature is 240 degrees, add melted butter and cook until the temperature is 260 degrees. Pour candy on lightly buttered Marble slab, allow to cool until you can handle it. Pull candy for 5 minutes, add Vanilla to outside of the candy and continue to pull for 13 more minutes. Try to end up with a rope about 5 feet long and cut it into pieces with kitchen shears. Place the cut pieces on end and do not allow the pieces to touch.

Lightly butter your hands before pulling the candy, after you add the Vanilla the candy will be sticky, wash your hands in cold water when this happens.

Send me some Paul Howard

Submitted By PAUL HOWARD On 10-20-94

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