New jersey saltwater taffy

Yield: 7 servings

Measure Ingredient
1 cup Sugar
2 tablespoons Cornstarch
¾ cup Light corn syrup
½ cup Water
½ teaspoon Salt
2 tablespoons Butter
2 teaspoons Vanilla extract

Mix sugar and cornstarch in saucepan. Stir in next 3 ingredients.

Add butter and bring to a boil, stirring constatnly until sugar is completely dissolved. Then cook without stirrin guntil 260F registers on a candy thermometer, or until a small amount of syrup dropped into very cold water forms a hard ball. Remove from heat and stir in vanilla. Pour into well greased 9 inch square pan and let stand until cool enough to handle. Then pull until white and satiny in appearance. Pull out into ½ inch strips and cut into 1 inch pieces with scissors. Wrap in wax papper. Makes ⅞ pound. Origin: Women's Day Encyclopedia of Cookery, Volume 1, New Jersey section.

Shared by: Sharon Stevens, April/94.

Submitted By SHARON STEVENS On 12-02-94

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