2 c. sugar
1/8 tsp. cream tartar
2 Tbsp. butter
1/2 c. vinegar
Few grains salt
Combine all ingredients. Boil to hard ball stage (265 -270
degrees). Pour into lightly buttered shallow pan; let stand
undisturbed until cool enough to handle.
NOTE: This usually takes two people to pull and work until
white. Butter hands lightly. Pull until white and (porous). Cut
with scissors 1 inch pieces.
NOTE: This is not a sour tasting taffy, nice and sweet.
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