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