CAKES, COOKIES AND CONFECTIONS
White Taffy
| 2 c. sugar | 2 tbsp. vinegar |
| Flavoring | 1 c. water |
| 1 tbsp butter | |
Cook slowly until "small crack" or until cracks against cup, forming glass-like threads in cold water at 265-270°F. Never stir after mixture boils. Cover the kettle from 2 to 3 minutes to dissolve crystals on sides of the pan. Pour in buttered platter to cool. Do not scrape kettle.
When cool enough to handle pull until porous. Have hands cool. Wash in cold water frequently and dry thoroughly. Use only tips of fingers to touch candy. Pull in long rope and cut with shears.
Pull over a gas flame if candy cools before it is porous.
Molasses Taffy
| 1 c. molasses | 2 tbsp. butter |
| 1 c. sugar | 1 tbsp. vinegar |
Mix ingredients and boil slowly until it reaches the small crack 270°F. Pour at once onto buttered platter, but do not scrape kettle. When cool pull until porous. Cut in pieces with buttered
shears. Only the best light molasses should be used.
Cream Taffy
| 2½ c. sugar | 1 tbsp butter |
| ½ tsp. glycerine | ½ c. glucose |
| ½ tsp. salt | 1 c. water |
Put sugar, glucose, butter and water in kettle. Boil to very firm ball or 258°F. Add glycerine, salt, flavor and color as desired. Pour on well greased slab. When cool enough to handle, pull until porous. Cut with shears.
