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Taffy(Candies) - (The Community Cook Book)
Two cups granulated sugar, one cup water, one tablespoonful water, one
tablespoonful vinegar, butter size of a walnut, and a pinch of salt.
Boil without stirring till it forms a ball when dropped into cold water.
Flavor with vanilla when almost pulled.
CANDIES-WALNUT MOLASSES TAFFYPlace 2 cups of New Orleans molasses and 3/4 cup of brown sugar in a
stew-pan on the range and cook; when partly finished cooking (this may
be determined by a teaspoonful of the mixture forming a soft ball when
dropped in water), add 1 tablespoonful of flour, moistened with a
small quantity of water, and cook until a teaspoonful of the mixture
becomes brittle when dropped in cold water; at this stage add 1 scant
teaspoonful of baking soda (salaratus). Stir, then add 1 cup of
coarsely chopped black walnut meats; stir all together thoroughly, and
pour into buttered pans to become cool.
MARY'S RECIPE FOR MOLASSES TAFFYFour tablespoonfuls New Orleans molasses, 9 tablespoonfuls sugar, 3
tablespoonfuls water, 2 teaspoonfuls butter, 1 teaspoonful vanilla.
Boil all together until it becomes brittle when a small quantity is
dropped in water. Pour the mixture into buttered pans and when cool
enough to handle, pull with the hands until a light creamy yellow
shade. Pull into long, thin strips, cut into small pieces with
scissors. This taffy is fine if boiled a long enough time to become
crisp and brittle, and you will be surprised at the quantity this
small amount of sugar and molasses will make.
VANILLA TAFFY. MRS. EDWARD E. POWERS.Three cups of granulated sugar, one cup of cold water, three
tablespoonfuls of vinegar. Cook without stirring until it threads;
add one tablespoonful of vanilla; let cool; pull until white; cut into
DANDY TAFFY. MIRIAM DE WOLFE.Three cups brown sugar, one cup water, one cup white sugar, one
tablespoonful vinegar. When nearly done, add one tablespoonful
vanilla. Pour into buttered tins.
BUTTER TAFFY2 cups sugar
2 tablespoons water
2 tablespoons butter
Boil without stirring until brittle when tested in cold water. Pour
out on buttered plates to cool.
Vanilla TaffyThree cups of granulated sugar, one cup of cold water, three
tablespoonfuls of vinegar. Cook without stirring until it threads; add
one tablespoonful of vanilla; let cool; pull until white; cut into small
Taffy BunsMISS M. W. HOME.
Make a good biscuit crust, roll out rather thin spread with the
following mixture. Three quarters of a cup brown sugar, one quarter of a
cup of butter mixed together until smooth, roll as you would a
roly-poly, cut in slices about an inch thick, and bake in rather a hot
Peanut TaffyTwo cups granulated sugar put into a hot spider over a good fire and
stirred constantly until entirely dissolved. Use no water. First the
sugar will become lumpy, and it will not seem possible that it will
become liquid, but patience and constant stirring will produce the
desired result. When melted about like molasses, add one cup chopped
peanuts and pour quickly into a greased platter. It requires experience
to gain best results.
Taffy No 11/2 pound chocolate, cut fine, 2 cups sugar, 2 of molasses, 1/2 cup
milk, piece of butter the size of an egg, flavoring. Boil twenty
minutes. Cool and mark off in squares just before it is cold.
Taffy No 26 cups white sugar, 1 of vinegar, 1 of water. Boil one-half hour without
stirring. When done, stir in 1 tablespoon butter and 1 teaspoon soda,
dissolved in hot water. Season with vanilla, and pull.
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