Chewing Taffy

Ingredients

• Three pounds of sugar
• one pint of milk
• six ounces of butter
• half a teaspoonful cream of tartar

Method

1. 1

   Stir milk and sugar on the fire till dissolved.

2. 2

   When boiling add the cream of tartar; let boil to the crack; add butter and any suitable flavor.

3. 3

   Stir the butter gently, and when well dissolved pour on the slab.

4. 4

   Let cool and cut in squares.

As published

This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 156. The excerpt below is the record exactly as published.

CHEWING TAFFY. Thr6e pounds of sugar, one pint of milk, six ounces of butter, half a teaspoonful cream of tartar Stir milk and sugar on the fire till dissolved. When boiling add the cream of tartar; let boil to the crack; add butter and any suitable flavor. Stir the butter gently, and when well dissolved pour on the slab. Let cool and cut in squares; or put on the hook to pull. Draw out in bars and cut in pieces. iioi.— SPONGE TAFFY. Two pounds of brown sugar, one quart of molasses, one pint of water, one tablespoonful of vinegar, one large teaspoopful of soda. Boil as directed in No. 1098 to 270" Fahr. Take ofl the fire and add the soda. This will make the sugar foam and bubble. Pour on the slab and let cool; then cut in squares or break in pieces. 1 102. —POPCORN SPONGE TAFFY Three pounds of brown or granulated sugar, one pound of glucose, one pint of water, one and one-half pints of molasses, one pound of sifted popcorn. Boil to the hard crack, or 295' Fahr. Take off the fire and add one teaspoonful of soda, and stir in the popcorn. Put on the slab between the bars, level and let cool. Before it hardens cut in bars or squares. 1103.— COCOANUT SPONGE TAFFY. PEANUT TAFFY. Three pounds of sugar

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