Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 2½ cup | Sugar |
| ½ cup | Corn syrup |
| ½ cup | Water |
| 1 tablespoon | Baking soda |
Put first 3 ingredients in saucepan and put on medium heat. Stir until all sugar dissolves before boiling starts.Cook to 290 degrees F on candy thermometer. Remove from heat and when all the bubbling ends add the soda and when the mixture effervesces pour into a square cake pan which has been well chilled but not greased. When the taffy has risen right up put in a cold place to set. Turn out and cut with a small saw if you want clean cut pieces. NOTE: This recipe comes from a candy manufacturer who makes a specialty of sponge taffy. If you follow all the instructions, you cannot fail. I advise you to use a candy thermometer to insure success in any candy making. It takes years of experience to judge by the eye alone.