Old-time taffy pull

Yield: 1 servings

Measure Ingredient
\N \N ++++++++++++++++++++BETH LANE PXGN54A++++++++++++++++++++
1 cup Sugar
¾ cup Light Corn Syrup
⅔ cup Water
2 eaches Tb Butter or Margarine
1 each Tb Cornstarch
1 teaspoon Salt
1 teaspoon Vanilla
2 teaspoons Almond extract
½ cup Thinly sliced almonds
10 drops (or more) green
\N \N Food coloring;

Butter baking pan 8 x 8 x 2 inches. Heat sugar, corn syrup. water, butter, cornstarch and salt to boiling in 2-quart saucepan over medium heat, stirring constantly. Cook without stirring, until candy thermometer registers 256 degrees (or until a small amount of mixture dropped into very cold water forms a hard ball), about 20 minutes.

Remove frm heat; stir in vanilla, almond extract, almonds and food color. Pour into pan. Let stand until cool enough to handle, 15 to20 minutes. (Taffy should be lukewarm in center as well as at the edges.) At this point, your guests can fold, double and pull the taffy until it is light in color and stiff. Have them butter their hands lightly if taffy starts to stick (see note). Cut tffy into pieces with scissors. gueests can help wrap the pieces with plactic wrap. (Taffy will lose its shape ifnot wrapped.) Makes about 1 pound of taffy. NOTE: If taffy becomes too stiff to pull, reheat in a 350 degree oven 3 to 5 minutes. DAFFY TAFFY: Omit almond extract, almonds and food color. Immediately after removing from heat, stir in the vanilla and 1 package (6 ounce) semisweet chocolate or butter-scotch chips. Pour into pan; cool. Cut into 1 inch squares. shape the candy into rolls, decorate with nuts or wrap the squares around miniature marshmallows. Recipe from Betty Crocker's Step by Step Recipes.

Posted by: Beth Lane (PXGN54A) - Prodigy Reposted by: Debbie Carlson Submitted By DEBBIE CARLSON On 12-06-94

Similar recipes