 |
Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 72 |
|
This taffy has a satisfying tang that hits the tongue just before the sweetness. My mother-in-law gave me the recipe years ago. It takes time to wrap all the little candies, but the kids can help. It's a great way to involve them in the kitchen. -Christine Olson, Horse Creek, California Ingredients:
2 cups sugar |
2 cups light corn syrup |
1 can (6 ounces) frozen orange juice concentrate, undiluted |
pinch salt |
1 cup half-and-half cream |
1/2 cup butter, cubed |
Directions:
1. In a heavy saucepan, combine first four ingredients. Cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil and cook until a candy thermometer reads 245° (firm-ball stage). Remove from the heat; gradually add cream and butter. Return to the heat; cook and stir until mixture reaches 245° again.
2. Pour into a greased 15-in. x 10-in. x 1-in. pan; cool. When cool enough to handle, roll into 1/2-in. logs or 1-in. balls. Wrap individually in foil or waxed paper; twist ends. Yield: about 6 dozen.
|
|