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Ingredients: Metric Units
1 cup sugar
3/4 cup light corn syrup
2/3 cup water
1 Tbsp. cornstarch
2 Tbsp. butter or margarine
1 tsp. salt
2 tsp. vanilla extract
Butter an 8-inch square pan.

In a 2-quart saucepan, combine sugar, corn syrup, water, cornstarch, butter and salt.

Cook over medium heat, stirring constantly, to 256 degrees on a candy thermometer, or until hard ball stage. Remove from heat.

Stir in vanilla extract. Pour mix into buttered pan.

When JUST cool enough to handle, pull taffy until satiny, light in color and stiff. If it is or becomes sticky, butter hands lightly. (I mean Lightly!)

Pull into long strips 1/2 inch wide. With kitchen shears (don't use your regular scissors, kids!) cut strips into 1-inch pieces. Wrap individual pieces in waxed paper. Make sure you do this because that's how the taffy holds its shape. Enjoy! -Diana
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