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

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