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sugar, corn syrup, water, cornstarch, butter and salt. Heat to boiling
over medium heat. Stir constantly. Cook without stirring until small
amount dropped into cold water forms a hard ball (256° F on candy
thermometer). Remove from heat. Add vanilla and pour into pan. When cool
enough to handle, pull taffy until satiny and stiff. Color will lighten.
Put a light coat of butter on hands to make handling easier. Put to 1/2
inch wide strips. Cut into pieces about 1-1/2" long and wrap in waxed
||1 c. sugar
3/4 c. light corn syrup
2/3 c. water
1 Tbsp. cornstarch
2 Tbsp. butter
1 tsp. salt
2 tsp. vanilla
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The recipe above appears in:
excellent collection of authentic Amish recipes will be a treasured
addition to any cookbook collection. Includes Amish home remedies. 217
pages, 5-1/2" x 8-1/2", comb bound, illustrated.
The Amish Way
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