Vinegar taffy
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Vinegar taffy
  Vinegar    Taffy  
Last updated 6/12/2012 12:54:22 AM. Recipe ID 16251. Report a problem with this recipe.
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      Title: Vinegar taffy
 Categories: Candies
      Yield: 6 Servings
 
      1 c  Sugar
    1/2 c  Water
    1/4 c  Light corn syrup
    1/2 ts Salt
      2 tb Vinegar
      1 ts Vanilla or other flavoring
           -such as orange or lemon, or
           -use:
    1/2 ts Peppermint or:
      1 oz Bitter chocolate, grated
 
  From Grandma Ruby's recipe file: newspaper clipping
  
  Cook sugar, water, corn syrup, salt and vinegar until a few drops of
  the mixture will make a hard ball in cold water, 260 degrees on a
  candy thermometer.  Pour onto a greased dish or platter, sprinkle
  flavoring over top and turn the outer edges of the candy in toward
  the center until cool and firm enough to handle.
  
  Best results are obtained in pulling if the tips of the thumbs and
  fingers are dipped in cornstarch or fat. Use only the fingertips to
  pull taffy. When mixture can be handled, take up and pull out with
  both hands. Fold over and pull out again.
  
  As the mixture becomes cooler and the longer it is pulled, it will
  become stiffer and can be pulled out in a longer strand.  Pull until
  it is difficult to pull out and the mixture seems quite firm.
  
  Pull into long thin strips and cut immediately with greased scissors
  and roll each piece in powdered sugar or wrap in wax paper. Store
  cooled taffy in an air tight container in a cool dry place.
  
  If the taffy sugars, it can be recooked by putting it in a pan with 2
  Tablespoons corn syrup and 1/4 cup water.  Stir until dissolved and
  then recook according to original directions.
  
  Finely chopped nuts or fruit, as well as other flavorings, are added
  as the taffy is being pulled.
  
  I wish I had a date for this...I'd say recipe is at _least_ 30 years
  old...possibly 40, maybe even more...  This is a lesson to all of you
  to date your recipes, including newspaper clippings!
  
  From Florence "Ruby" Williams' files.
  
  Valerie Whittle
 




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Recipe ID 16251 (Apr 03, 2005)

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