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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. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |