Sunday, June 7, 2009

Pulled Taffy

Pulled Taffy


3 cups pure cane sugar
1/3 cup white vinegar
2/3 cup water
1/2 tsp cream of tartar
1 tsp vanilla
1/2 tsp lemon or other flavoring


Put all ingredients in a white enamel pan (if possible). Cook on high heat until mixture turns a caramel color. Pour into buttered 9x13" pan. Set pan in sink with cool water on the bottom. Corners will begin to get stiff. With a fork, lift corners to the center. When thick enough, put it over the handle of a wooden spoon. It will stretch and fall. As it falls, lift back up over spoon with buttered fingers. As it cools, it gets harder. Before it is set, stretch into long 3/4 inch strip and stretch. Let set completely. Break with a knife.
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