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MAKING 1 Take a small Dutch oven and mix the first five ingredients in it. 2 Cook over medium heat without any stirring until the soft crack stage of 270 is reached. 3 Remove the container from the flame and stir the vanilla in. 4 Take a jelly roll pan of 15 x
Old Fashioned Taffy
GETTING READY 1. Grease a large square plate or tray using butter and refrigerate. MAKING 2. In a heavy bottom stock pot sauce pan combine sugar vinegar golden syrup and water. Mix well and cook on a low flame for 8 to 10 minutes or till sugar dissolves. 3.
Pulled Taffy Treats
Butter a heavy 3 quart saucepan. In pan combine sugar water molasses butter or margarine and corn syrup. Cook over low heat stirring till sugar is dissolved. Bring to boiling boil gently to hard ball stage or till candy thermometer registers 266 . Pour onto
Buttery Molasses Taffy
MAKING 1. Lightly toast the seasame seeds in a dry pan over a low flame stirring all the while until they let out a nutty aroma. Tip onto waxed paper and let them cool completely stirring occasionally to distribute the heat. 2. Add the sesame into a food
GETTING READY 1 In a large saucepan mix together sugar brown sugar water milk corn syrup and salt. 2 Stirring continuously simmer until sugar is dissolved. 3 Raise the heat to medium and cook to 240 degrees on candy thermometer or to soft ball stage. MAKING 4
GETTING READY 1 Lightly butter a large platter. 2 In a large saucepan mix together sugar butter or margarine salt molasses water and vinegar. MAKING 3 Cook stirring constantly until sugar dissolves. 4 Raise the heat and cook without stirring until temperature
Taffy tarts are simple cream cheese tarts flavored with vanilla. Made with eggs butter flour and sugar the taffy tarts are simply baked to a beautiful golden brown and can be served as desired as dessert tarts. For pastry in a large mixer bowl beat cream
MAKING 1. In 2 qt. glass dish combine sugar vinegar and water and microwave at high for 8 10 minutes stirring after 6 minutes. 2. Measure temperature at 280 F. soft crack and add vanilla. 3. Divide equally on 3 well buttered glass plates and let it cool until
Mix sugar syrup and water in a heavy saucepan drop in butter and insert candy thermometer. Heat stirring constantly over moderately high heat until sugar dissolves then cook uncovered without stirring to 270 F. or until a drop of candy forms firm pliable
MAKING 1 In a saucepan boil sugar molasses vinegar along with water. Boil without stirring till it turns crisp when tested in cold water. 2 Add butter and let it cook for another 3 minutes. 3 Put in vanilla and turn it out on a buttered pan. SERVING 4 When
Butter sides of heavy 3 quart saucepan. In it mix sugar molasses and water. Heat slowly stirring constantly till boiling. Stir in vinegar cook to soft crack stage 270 . Remove from heat. Add 2 tablespoons butter sift in soda and mix. Pour into buttered 15 1 2
Generously grease 9 inch square baking pan. Combine sugar corn syrup water and cream of tartar in 2 quart measuring cup or bowl and mix well. Cook on High until mixture boils stirring once about 5 to 10 minutes. Continue cooking on High without stirring until
The molasses taffy is a molasses and vanilla flavored taffy. A cooked dessert the molasses taffy is rich and delicious with the soft taste of vanilla to it. cooled and cut into little pieces the molasses taffy can be stored for a few days after preparation.
1. Grease one 9 by 9 inch pan or two 8 by 8 inch pans if two people are going to pull the taffy. Also grease a large surface for cutting the candy. 2. Cook all ingredients except the vanilla to 268 F. the mixture makes a firm nearly brittle ball in cold water
Delicious Cream Taffy It brings back such fond childhood memories You really have to try this Cream Taffy Maybe then you will understand why I am so addicted to it In a three or four quart saucepan cook the sugar water corn syrup and salt to 250 degrees it
Butter a heavy 3 quart saucepan. In it combine sugar molasses and 1 4 cup water. Heat slowly stirring till sugar dissolves. Bring to boiling add vinegar. Cook to soft crack stage candy thermometer registers 270 F . Remove from heat add butter. Sift in baking
Mix sugar molasses and water in a heavy saucepan drop in butter and insert candy thermometer. Heat stirring constantly over moderately high heat until sugar dissolves then cook uncovered without stirring to 270 F. or until a drop of the mixture forms firm
Combine first 4 ingredients in saucepan bring to a boil over medium heat stirring until blended. Cook to hard ball stage or 265 degrees on candy thermometer. Remove from heat add soda and vanilla. Beat until smooth and creamy. Pour into shallow greased pan.
In a 2 quart glass measure combine first 4 ingredients. Cook on HIGH for 12 18 minutes. Add butter and vanilla pour into 8 inch square baking dish cool enough to pull. Grease hands pull taffy until elastic and light in color. Cut into pieces wrap in waxed
Atlantic City Taffy
In a saucepan mix honey vinegar and molasses. Boil until mixture forms a hard ball when dropped into cold water or reaches 270 F. see Basic Procedure for Testing Candy . Stir in the soda and butter. Mix well. Pour onto large buttered platter or cookie sheet.
Honey Molasses Taffy
Put all ingredients except flavoring in large heavy saucepan. Bring to boil and cook until a small amount of mixture forms a hard ball when dropped in very cold water 254 F. on a candy thermometer . Pour onto a large buttered platter. As edges cool turn
Combine sugar cream and syrup in heavy kettle bring to a rolling boil. Dissolve gelatin in 1 4 cup water. Add to sugar mixture. Add paraffin stir in vanilla. Cook to 250 degrees on candy thermometer stirring constantly. Pour mixture into large well greased
Grease one 9 x 9 inch pan or two 8 x 8 inch pans if two people are going to pull the taffy. Also grease a large surface for cutting the candy. Cook all ingredients except the vanilla to 268 degrees it will form a firm nearly brittle ball when dropped into cold
Combine sugar honey water and salt and cook rapidly to 280 F. medium crack . Stir in vanilla and pour into a buttered pan to cool enough to be handled. Then pull until light. With the last few pulls draw out into a rope about 1 2 inch in diameter. While still
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