Pulled Taffy

Ingredients

• 1 cup granulated sugar
• 1 cup brown sugar
• 2 cups molasses
• 1 tablespoon vinegar
• 1/2 cup water
• 3 tablespoons butter
• 1/2 teaspoon soda
• a teaspoon vanilla or lemon extract
• 4 drops bitter almond
• 1/4 teaspoon of peppermint or wintergreen essence

Method

1. 1

   Put granulated sugar, brown sugar, molasses, vinegar, and water in a saucepan and stir until sugar dissolves.

2. 2

   Boil until a little dropped in cold water makes a hard ball when rubbed between fingers (265° F).

3. 3

   Add butter, let it melt, then remove from fire and stir in baking soda.

4. 4

   Pour into oiled shallow pans and when cool enough to pull, add flavoring.

5. 5

   Pull until light colored and porous, stretch to a rope about half an inch thick and cut into inch lengths.

6. 6

   Wrap pieces in waxed paper.

Nutrition per serving

As published

This recipe was extracted from Most for your money cookbook (1938) by Cora Lovisa Brackett Brown, Cora Brown, page 109. The excerpt below is the record exactly as published.

PULLED TAFFY Put I cup granulated sugar, i cup brown sugar, 2 cups molasses, I tablespoon vinegar and ^2 cup water in sauce pan and stir until sugar dissolves. Boil until a little dropped in cold water makes a hard ball when rubbed between fingers (265° F,). Add 3 tablespoons butter, let it melt, then remove from fire and stir in }i teaspoon soda. Pour into oiled shallow pans and when cool enough to pull, add a teaspoon vanilla or lemon extract, or 4 drops bitter almond, or J4 teaspoon of peppermint or wintergreen essence. Pull until light colored and porous, stretch to a rope about half an inch thick and cut with shears into inch lengths. Wrap pieces in waxed paper. DIVINITY FUDGE Boil 2 cups light brown sugar and J/2 cup cold water until mixture forms a firm ball when tried in cold water. Beat i egg-white until stiff, add syrup slowly, beating until creamy. Add J/2 cup chopped nut meats and i teaspoon of any desired flavor. Drop on waxed paper in lumps. Candied fruit or coconut may be substituted for nut meats. PEANUT BRITTLE Put 2 cups granulated sugar into heavy pan and melt, stirring constantly to prevent burning. Scatter a cup of shelled and skinned peanuts on a greased pan and pour syrup over them. When hard break into pieces. ^93 194 MOST-FOR-YOUR-MONEY COOK BOOK PEANUT CRISP For I quart peanuts shelled and skins removed, take i pound sugar. Roll peanuts fine. Put a skillet over heat and when very hot sprinkle in a little sugar, stirring rapidly. As soon as it melts, sprinkle in more until all the sugar is in, being careful not to let it burn. Then add a teaspoon of vanilla, stir in the rolled peanuts and pour immediately into shallow tins, buttered, spreading very thin. POP CORN BALLS 11/2 CUPS POP CORN I TABLESPOON VINEGAR 1 CUPS MOLASSES 2 TABLESPOONS BUTTER I CUP BROWN SUGAR

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