Taffy

Ingredients

• 3 cups brown sugar
• 1 tablespoon molasses
• 1% tablespoons butter
• 1 tablespoon cream
• a pinch of cream of tartar

Method

1. 1

   Flavor with vanilla; put in a buttered pan large enough to make the candy thin.

2. 2

   Stir all the time.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 93. The excerpt below is the record exactly as published.

TAFFY— Hoover's. 2 lbs brown sugar, 1 lb white sugar, Vz pint New Orleans molasses, and a little water, place in a kettle; add to this 2 teaspoons of vinegar, and 2 ounces of butter; set the kettle on a moderate fire and stir and cook the batch to a slight crack; pour out on buttered platter or a 204 CONFECTIONERY marble slab and let it become cool enough to handle; then pull the= batch, when it will be ready for use. TURKISH DELIGHT (Candy)— Miss O. A. Gordon. ■ Soak one package of Gelatine in a cup of cold water for twenty min- utes, then add 1% cups boiling water, 2 pounds granulated sugar, boil twpnty-five miniites; when you take off' fire add flavoring, pour on dry plates; when cold and set, cut in strips;, roll in powdered sugar, cut in squates, again roll in sugar. VANILLA CREAM TAFFY— Hoover. •"V^ie.igh 4 pounds of white sugar; place it in a kettle; add to this 2 tablespoons oi vinegar, 1 pint of rich cream and 2 ounces of butter; set the kettle on a moderate fire, and stir and cook the batch to a slight crack; pour out on buttered plates or a marble slab, and let it become cool enough to handle; then pull the batch, and flavor with 1 teaspoon of vanilla extract, when it will be ready for use. TAFFY — Miss Agnes I . Menzies. .S cups brown sugar, 1 tablespoon molasses, 1% tablespoons butter, 1 tablespoon cream, a pinch of cream of tartar

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