Butter Taffy

Name: Butter Taffy
Ingredients: one and one-half cups light brown sugar; three tablespoons molasses; one and one-half tablespoons vinegar; one and one-half tablespoons hot water; one-half teaspoon salt; three tablespoons butter; one teaspoon vanilla

From Chafing dish possibilities, 1898

Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

1344Calories

0 gProtein

343 gCarbs

33 gFat

Full nutrition (33 nutrients)

Calories1344 kcal

Protein0.4 g

Carbohydrates343 g

Fiber0 g

Sugars340 g

Total Fat33 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol94 mg

Sodium1280 mg

Potassium1323 mg

Calcium387 mg

Iron5.1 mg

Magnesium179 mg

Phosphorus40 mg

Zinc0.3 mg

Copper0.5 mg

Manganese1.2 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60.5 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.9 mg

Folate3 mcg

Choline15 mg

Caffeine0 mg

Water70 g

As published

This recipe was extracted from Chafing dish possibilities (1898) by Fannie Merritt Farmer, page 29. The excerpt below is the record exactly as published.

Butter Taffy Boil together one and one-half cups light brown sugar, three tablespoons molasses, one and one-half tablespoons each vinegar and hot water, and one half teaspoon salt. Cook until brittle when tried in cold water. Add three tablespoons butter, cook one minute, and add one teaspoon vanilla

Cook this with the app: pantry check, scaling, and the assistant.