Ingredients:
2 Cups Granulated Sugar
2 Tablespoons Corn flour
1 Cup Corn Syrup
2 Teaspoons Baking Grade Glycerin
1 Cup Water
2 Tablespoons Butter Or Margarine
1 Teaspoon Table Salt
1 Teaspoon Flavoring
Food Coloring
Cooking Tools:
Large Wooden Spoon
Pastry Brush
Cookie Sheet
Scissors Or Sheers
Information:
Serving Size 45-55
120 Calories Per Serving
6 Grams Of Fat
Cooking Directions:
Combine the sugar and corn flour in a large 4-5 court saucepan. Now blend in the syrup, baking glycerin, water, butter or margarine and table salt. Place saucepan over medium high heat until the sugar has dissolved. Stir consistently until the mixture starts to boil, let saucepan cool with no heat; until the dish reaches 265-275 degrees. During this time you want to wash the inner sides of the pan to prevent any crystallization. Use the pastry brush dipped in warm water for this. Once the sides are washed and crystal free, remove the saucepan from the oven top and stir in your food color of choice along with your flavor of choice. Pour the contents into a large shallow greased cookie sheet or large grease marble surface. Let cool. Once the taffy is cool enough to handle; right away you want to start pulling the taffy until it’s lighter in weight and reaches a satin finish. 10 minutes or so should do it. When you’re all done pulling the taffy, roll the taffy out into a long rope, ½ inch in diameter. Cut in 1 inch pieces. Allow to cool for 30 minutes. Wrap in wax paper and twist ends to seal closed.
