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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 150 |
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This taffy brings back many memories of my grandmother. I used to help her every Christmas Eve pull this taffy. This recipe is a family favorite.Suzette Jury, Keene, California Ingredients:
1 tablespoon plus 1/4 cup butter, cubed |
2 cups light corn syrup |
1-1/2 cups sugar |
2 teaspoons peppermint extract |
1/2 teaspoon salt |
6 drops red food coloring, optional |
Directions:
1. Grease a 15-in. x 10-in. x 1-in. pan with 1 tablespoon butter; set aside.
2. In a heavy small saucepan, combine corn syrup and sugar. Bring to a boil over medium heat. Add remaining butter; stir until melted. Cook and stir until a candy thermometer reads 250° (hard-ball stage).
3. Remove from the heat; stir in the extract, salt and food coloring if desired. Pour into prepared pan. Let stand for 5-10 minutes or until cool enough to handle. Divide into 4 portions.
4. With well-buttered fingers, quickly pull one portion of candy until firm but pliable (color will become light pink). Pull into a 1/2-in.-wide rope. Repeat with remaining candy. Cut into 1-in. pieces. Wrap each in waxed paper. Yield: 1-3/4 pounds.
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