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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!

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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.