Salt Water Taffy
|Sugar||1 Cup (16 tbs)|
|White corn syrup||2⁄3 Cup (10.67 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Food coloring||6 Drop|
|Flavoring extracts||3 Teaspoon|
Mix sugar and cornstarch in a saucepan.
Stir in corn syrup, butter, water, and salt.
Cook over a moderate heat until mixture reaches 254° or until a few drops tested in cold water form a ball which holds its shape.
Remove from heat, add a few drops of food coloring and flavoring extract, and pour onto a buttered platter.
Cool until it can be handled comfortably.
Butter your hands and pull the taffy until it is light in color and firm enough to hold a shape.
Stretch into a roll about 1 inch in diameter and snip off bits with kitchen shears.
Wrap each piece in wax paper tute equal amounts of cognac and peach brandy for the bourbon.