By LeAnn R. Ralph
1 cup sugar
3/4 cup light corn syrup
2/3 cup water
1 tablespoon cornstarch
2 tablespoons butter
3/4 teaspoon salt
2 teaspoons vanilla (or another flavoring, such as peppermint or anise)
In a large saucepan, combine all ingredients except the vanilla. Stirring
constantly, cook over medium heat until the mixture reaches 256 degrees
Fahrenheit on a candy thermometer (or until a small amount dropped into a cup of
cold water forms a hard ball).
Stir in vanilla. Pour into a buttered 8x8 square pan. Let cool.
Note: if you would like to make colored taffy, stir in a few drops of food
coloring just before you add the vanilla or other flavoring.
When the mixture is cool enough to handle, rub a small amount of soft butter
between your palms, take a handful of taffy and pull until it becomes stiff and
lighter in color. Pull or roll into ropes and cut into pieces with a scissors.
To store the candy, let it sit for an hour or so and then wrap the individual
pieces in plastic wrap or waxed paper.
LeAnn R. Ralph is a newspaper reporter in Wisconsin. She also is the author
of books about growing up on a small family dairy farm 40 years ago. The Midwest
Book Review calls this series of books “Highly recommended reading!” You are
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