- 2 cups sugar
- 1 1/2 cups water
- 1 cup white corn syrup
- 2 tsp glycerin (found at heath food stores)
- 1 tsp vanilla
- 2 T butter
- 1 tsp. salt
- Mix sugar, water, salt, corn syrup and glycerin in a heavy saucepan.
- Bring to a boil, and cook until the temperature reaches 258 degrees.
- Remove from heat and add the butter and vanilla until the butter has melted.
- Pour candy onto a buttered cookie sheet.
- Cool approx. 5 minutes or until taffy can be handled comfortably.
- Take a small piece of taffy and stretch and fold until the taffy turns white.
- Form taffy into the desired shape.
- Place on wax paper.
Take a butter knife handle and break the candy in pieces. Put the candy in a plastic bag with powdered sugar, seal it and shake it, so they are coated.
- 3 3/4 cups of granulated sugar
- 1 cup water
- 1 1/4 cup light corn syrup
- 1 dram of flavored oil (1 tsp.)
- food coloring
- butter or margarine
- Grease a baking sheet with butter.
- Combine the sugar, water, corn syrup and food coloring until well mixed.
- Heat mixture over medium heat until it comes to a boil.
- Cover the pan and cook the mixture for 3 minutes until the sugar crystals have completely dissolved.
- Uncover the pan and turn the heat up to medium high.
- Place the candy thermometer in the mixture.
- Cook without stirring until it reaches the hard crack stage (300 degrees)
- Remove the pan from the heat.
- Pour it into the baking pan. Let it cool for an hour.
- Break into pieces, and put into a bag with powdered sugar. Shake it up to coat the candy.
- Store the candy in an airtight container.