Mapleine Taffy

Ingredients

• 2 cups granulated Sugar
• 1/2 cup vinegar
• 1/4 cup Water
• 1 heaping teaspoon Mapleine

Method

1. 1

   Boil sugar, vinegar and water until it snaps, take from fire, add the Mapleine and pull.

2. 2

   Cut in pieces to suit.

As published

This recipe was extracted from Crescent cook book (1920) by Ohio) Crescent Manufacturing Company (Fremont, page 16. The excerpt below is the record exactly as published.

14 cup Vine- gar 114 cups cold Water Piece of Butter size of wal- nut Flavor with Extract Vanilla Boil until it hardens, then pull until white. CREAM CANDY 1 pound white Sugar 3 tablespoons Vinegar 1 teaspoon Extract Lemon 1 teaspoon Cream Tartar Add little water to moisten sugar, boil until brittle. Put in extract, then turn quick- ly out on buttered plates. When cool, pull until white, and cut in squares. [ PAGE THIRTY-ONE ] MAPLEINE CREAM CANDY 3. cups white Sugar 14 cup Milk 1 tablespoon Butter 1 heaping teaspoon Mapleine Boil. sugar, milk and butter until it forms a soft ball when dropped in cold water. Take from fire, add the Mapleine and beat till it sugars. Pour in shallow dish and cut to suit. MAPLEINE FUDGE 2 cups granulated Sugar 1 cup Milk 1 piece Butter (size of Egg) 1 heaping teaspoon Mapleine Cook about fifteen minutes. Take off and beat hard until it grains, then pour in but- tered plate. Chopped nuts, figs, dates or cocoanut spread on the plate before pouring makes tasty variations. MAPLEINE TAFFY 2 cups granulated Sugar If cup vinegar 14 cup Water 1 heaping teaspoon Mapleine

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