Everton Taffy

Ingredients

• 1 gill water
• 1 teaspoonful vanilla extract
• 2 cupfuls brown sugar
• Pinch cream of tartar
• 4 tablespoonfuls Crisco
• 1 teaspoonful salt

Method

1. 1

   Put sugar and water into saucepan; stir occasionally until it boils; then add cream of tartar.

2. 2

   Put cover on pan and boil five minutes, add Crisco and salt and boil until, when tried in cold water it will snap, or 300° F.

3. 3

   Add vanilla and pour into Criscoed tin.

4. 4

   Mark in squares when half cold, and break up when quite cold.

5. 5

   Wrap in waxed paper.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 78. The excerpt below is the record exactly as published.

Everton Taffy 1 gill water 1 teaspoonful vanilla extract 2 cupfuls brown sugar Pinch cream of tartar 4 tablespoonfuls Crisco \ teaspoonful salt Put sugar and water into saucepan; stir occasionally until it boils; then add cream of tartar. Put cover on pan and boil five minutes, add 145 Candies Crisco and salt and boil until, when tried in cold water it will snap, or 300° F. Add vanilla and pour into Criscoed tin. Mark in squares when half cold, and break up when quite cold. Wrap in waxed paper. Fig Fudge Pinch cream of tartar Pinch salt \% |b. chopped figs 1 tablespoonful Crisco 1 lb. brown sugar 1 cupful water 1 teaspoonful lemon extract Wash and dry figs, then chop them. Put sugar and water into sauce- pan, and dissolve, add Crisco and cream of tartar, and when it boils, add figs, and boil to a soft ball when tried in cold water, or 240° F., stirring all the time. Remove pan from fire, add lemon extract and salt, cool five minutes, then stir until it begins to grain, and quickly pour into Criscoed tin. When half cold mark in squares. Honey Squares 1 cupful strained honey Y% cupful cream 1 cupful brown sugar 1% teaspoonful salt

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