Source: Better Homes and Gardens
2 cups sugar
1 cup light-colored corn syrup
1 cup water
1-1/2 teaspoons salt
2 tablespoons butter
1/4 teaspoon peppermint extract, rum flavoring, or a few drops oil of cinnamon
Few drops food coloring (optional)
1. Butter a 15x10x1-inch baking pan; set aside.
2. Butter sides of a heavy 2-quart saucepan. In saucepan combine sugar, corn
syrup, water, and salt. Cook and stir over medium-high heat till mixture boils.
Clip a candy thermometer to side of pan. Reduce heat to medium; continue boiling
at a moderate, steady rate, without stirring, until thermometer registers 265
degree F, hard-ball stage (about 40 minutes).
3. Remove saucepan from heat; remove thermometer. Stir in butter. If desired,
stir in extract and food coloring. Pour into the prepared pan. Cool for 15 to 20
minutes or till taffy mixture is easy to handle.
4. Butter your hands. Twist and pull candy till it turns a creamy color and is
stiff and quite difficult to pull (10 to 15 minutes). Candy is ready if it
cracks when tapped on counter. Divide candy into 4 pieces; twist and pull each
piece into a long strand about 1¿2 inch thick. With buttered scissors, snip each
strand of taffy into bite-size pieces. Wrap each piece in plastic wrap. Makes
about 1-1/2 pounds (100 pieces).
Nutritional facts per serving
calories: 27, total fat: 0g, cholesterol: 1mg, sodium: 37mg, carbohydrate: 6g,
fiber: 0g, protein: 0g
Makes about 1-1/2 pounds (100 pieces)