MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: St. Catherine's Day Taffy
Categories: Appetisers, Candy, Snacks
Yield: 24 Servings

125 ml (1/2 c) Molasses
125 ml (1/2 c) corn syrup
250 ml (1 c) Brown Sugar
250 ml (1 c) white sugar
65 ml (1/4 c) butter
1 tb White vinegar
1/4 ts Cream of tartar
1/8 ts Baking soda

Place the molasses, corn syrup, brown sugar, white sugar,
vinegar, cream of tartar and half the butter in a pot.

Bring to a boil over low heat until the mixture registers
140ºC/260º F. If you don't have a candy thermometer,
don't panic. You'll just have to test it several times.

Stir for 5 to 10 minutes. The mixture has to reach the
"ball" stage, meaning it's ready when you drop a little
of it into a small bowl of cold water and it forms a
ball.

Mix in the baking soda.

Pour into buttered dishes and let cool slightly until you
can pick the taffy up without burning your hands.

Butter your hands well and begin pulling: pull, fold in
half, and repeat the process until the taffy is pale
golden, and almost white. If it sticks to your hands, put
a little more butter on them.

Pull one last time and twist up tightly in small lengths.
Cut into pieces with scissors.

Place on a buttered plate or wrap in waxed paper.

RECIPE FROM: http://gourmetpedia.net

Uncle Dirty Dave's Archives

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... "I respect faith, but doubt is what gets you an education" - Wilson Mizner --- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Old-Fashioned Peppermint Taffy
Categories: Snacks, Candy
Yield: 28 Ounces

1 tb + 1/4 c butter; cubed
2 c Light corn syrup
1 1/2 c Sugar
2 ts Peppermint extract
1/2 ts Salt
6 Drops red food coloring

Grease a 15" x 10" x 1" pan with 1 tablespoon butter;
set aside.

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 250ºF/121ºC (hard-ball stage).

Remove from the heat; stir in the extract, salt and food
coloring. Pour into prepared pan. Let stand for 5-10
minutes or until cool enough to handle. Divide into four
portions.

With well-buttered fingers, quickly pull one portion of
candy until firm but pliable (color will become light
pink). Pull into a 1/2" wide rope. Repeat with remaining
candy. Cut into 1" pieces. Wrap each in waxed paper.

Makes: 1-3/4 pounds

From: Suzette Jury, Keene, California

RECIPE FROM: https://www.tasteofhome.com

Uncle Dirty Dave's Archives

MMMMM


... Stuff the turkey? But it's already full of stuff!
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Old-Fashioned Peppermint Taffy
Categories: Snacks, Candy
Yield: 28 Ounces

1 tb + 1/4 c butter; cubed
2 c Light corn syrup
1 1/2 c Sugar
2 ts Peppermint extract
1/2 ts Salt
6 Drops red food coloring

Grease a 15" x 10" x 1" pan with 1 tablespoon butter;
set aside.

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 250ºF/121ºC (hard-ball stage).

Remove from the heat; stir in the extract, salt and food
coloring. Pour into prepared pan. Let stand for 5-10
minutes or until cool enough to handle. Divide into four
portions.

With well-buttered fingers, quickly pull one portion of
candy until firm but pliable (color will become light
pink). Pull into a 1/2" wide rope. Repeat with remaining
candy. Cut into 1" pieces. Wrap each in waxed paper.

Makes: 1-3/4 pounds

From: Suzette Jury, Keene, California

RECIPE FROM: https://www.tasteofhome.com

Uncle Dirty Dave's Archives

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... "Every decent man is ashamed of the government he lives under" H.L. Mencken --- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)