Saltwater Taffy
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 96. Vision transcription from the scanned page; needs review.
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Ingredients
- 2 cups sugar
- 1 cup light corn syrup
- 2 tablespoons margarine or butter
- 1/4 teaspoon peppermint extract, rum flavoring, or few drops oil of cinnamon (optional)
- Few drops food coloring (optional)
Instructions
- Butter a 15x10x1-inch baking pan; set aside. Butter the sides of a heavy 2-quart saucepan. In saucepan combine sugar, corn syrup, 1 cup water, and 1 1/2 teaspoons salt. Cook and stir over medium-high heat to boiling. Clip candy thermometer to side of pan. Cook over medium heat, without stirring, to 265°, hard-ball stage (about 40 minutes). Remove saucepan from heat. Stir in margarine. Stir in flavoring and coloring, if desired. Pour into prepared pan. Cool for 15 to 20 minutes or till easy to handle.
- Butter hands; divide candy into four pieces. Twist and pull each piece till it turns a creamy color (about 10 minutes). Candy is ready if it cracks when tapped on a counter. With buttered scissors, snip the taffy into bite-size pieces. Wrap in clear plastic wrap.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Saltwater Taffy" by sflovestory; license: CC BY 2.0 (https://creativecommons.org/licenses/by/2.0/); source: https://www.flickr.com/photos/26334329@N02/4024854527. Cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.