French taffy

Yield: 6 servings

Measure Ingredient
5 cups Sugar
⅔ cup Hot water
1 cup Sweet cream
Any flavoring desired

Combine sugar and hot water. Stir until sugar is dissolved. Boil. Add cream slowly. Stir constantly; do not allow sirup to stop boiling.

Boil to hard ball stage (265 - 270 F). Add flavoring. Pour into well-buttered pan. When cool, pull until it will hold its shape. Form into long bars about 1½ inches wide. Cut with a sharp, hot knife in 1-inch lengths. Virginia Cooper, New Orleans, LA.

Submitted By JR BYERS On 12-11-94

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