Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 cup | Sugar |
| ¾ cup | Light corn sryup |
| ⅔ cup | Water |
| 1 tablespoon | Cornstarch |
| 2 tablespoons | Butter |
| 1 teaspoon | Salt |
| 2 teaspoons | Vanilla |
Mix all except vanilla. Stir over low heat until sugar is disolved.
Bring to a boil, without stirring further, until mixture reaches the hard ball state, when a small amount is dropped into cold water and it forms a hard ball. Remove rom heat, stir in vanilla and pour into butter pan. Butter hands. When taffy is cool enough. then cut in long pieces and pull with a partner until candy becomes satiny, stiff and light in color. Finished strips should be about ½" wide. Cut in 1½" lenghts and wrap individual pieces in waxed paper. Posted by: Patricia Dwigans (FWDS07A) - Prodigy Reposted by: Debbie Carlson Submitted By DEBBIE CARLSON On 12-06-94