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 BBS: The GWE BBS [ASV/CIN]
Date: 12-19-93 (09:24)             Number: 399
From: VQWK UTILITY #1 @1717007*    Refer#: NONE
  To: POWERSLAVE #11 @1717007*1     Recvd: NO  
Subj: Is there any candy out th      Conf: (37) Home Cooki
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AD#@find any recipes that are from scratch in myu cookbooks.  Anyone out ther h
AD#@good fudge or taffy or other candy recipes?
AD#@Thanks
AD#@Amber Dawn

                        SALT WATER TAFFY

2 cups sugar
1 cup light corn syrup
1 cup water
1 1/2 tsp salt
2 tbs butter or margine
1/4 tsp peppermint extract or rum flavoring, or a few drops oil of
cinnamon
few drops of food coloring (optional)

     Butter a 15x10x1 baking pan, set pan aside.  Butter the sides of a
     heavy 2qt saucepan. In the saucepan combine Sugar, Light corn
     syrup, water, & Salt. Cook over med-hi heat until boiling.
     Stirring constantly with a WOODEN spoon to disolve sugar (around 10
     min) Avoid splashing mixture on sides of pan. Carefully clip cany
     thermometer on side of pan.
     Cook over med-hi heat without stirring until 265 deg(hard ball
     stage) mixture should boil at a moderate steady rate over the
     entire surface.  This should take 40 min.
     Remove saucepan from heat; remove thermometer, stir in peppermint
     extract, rum flavoring, or oil of cinnamon & food coloring. Pour
     mixture into the baking pan.  Cool taffy until mixture can be
     handeled easily.  This should take 15-20 min.
     Butter both hands, then twist & pull candy till it turns a creamy
     color & is still & quite difficult to pull. About 10 min.  The
     candy is ready to snip if it cracks when you tap it on a work
     surface.
     Divide the candy into fourths, twist & pull each peice into a long
     strand about 1/2" thick. with buttered scissors, snip each strand
     into bite size peices.  Wrap each peice in clear plastic wrap.
makes about 1 1/2 lbs.

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 þ SLMR 2.1a þ I know it all, I just can't remember it all at once

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