Yield: 90 servings
|Light corn syrup
1. Mix all ingredients except milk in heavy saucepan. Use low heat and stir often until sugar is completely dissolved. Increase heat and bring mixture to boiling. VERY slowly add the evaporated milk in a thin stream so boiling does not stop.
2. Put candy thermometer in place; continue stirring. Cook and stir constantly until mixture reaches 248 degrees (firm ball stage). Wash crystals from sides of pan a few times while cooking. To do this use a pastry brush dipped in water and gently brush downward. When candy has reached desired temperature, remove from heat, remove thermometer and WITHOUT scraping sides and bottom of pan, pour mixture onto large platter which has been greased with margarine.
3. Let mixture cool enough to handle. Grease your hands with margarine, take a small portion of the candy and begin pulling. Use only the tips of your fingers to pull. Candy should be white in color and no longer feel sticky when it has been pulled enough.
4. Twist each pulled strip slightly and place on waxed paper. When all the candy is pulled, cut each strip into 1-inch pieces. Wrap each piece in waxed paper and twist ends or get paper especially for this purpose at a cake decorators' supply store. Store in a container with a tight fitting cover.
Yield: About 90-95 one-inch pieces.
Recipe By : Jo Anne Merrill From: Marjorie Scofield Date: 05-07-95 (159) Fido: Cooking