• 5/23 Nat'l Taffy Day - 2

    From Dave Drum@1:18/200 to All on Wed May 22 20:18:35 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: St. Catherine's Day Taffy
    Categories: Five, Appetisers
    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

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