Food recipes
Vinegar Taffy
Vinegar Taffy Ingredients: sugars, granulated vinegar, distilled butter, without salt cream, whipped, cream topping, pressurized salt, table Directions: Butter a baking dish and set aside. In a large saucepan over med...
Vinegar Taffy
Ingredients:
sugars, granulated
vinegar, distilled
butter, without salt
cream, whipped, cream topping, pressurized
salt, table
Directions:
Butter a baking dish and set aside.
In a large saucepan over medium heat, combine sugar, vinegar, butter, cream of tartar, and salt.
Heat, stirring occasionally, until sugar is melted.
Do not stir once mixture comes to a boil.
Cook candy until mixture reaches 250 to 265 degrees F (121 to 129 degrees C) on a candy thermometer, or until a small amount of syrup dropped into cold water forms a rigid ball.
Remove from heat and pour into prepared dish.
Pull taffy by stretching out into a rope with buttered hands, folding the candy over and repeating, until taffy is white and porous and becomes too stiff to pull.
Cut into 1-inch pieces with buttered kitchen shears.
Wrap taffy pieces in waxed paper and store in an airtight container.
Ingredients:
sugars, granulated
vinegar, distilled
butter, without salt
cream, whipped, cream topping, pressurized
salt, table
Directions:
Butter a baking dish and set aside.
In a large saucepan over medium heat, combine sugar, vinegar, butter, cream of tartar, and salt.
Heat, stirring occasionally, until sugar is melted.
Do not stir once mixture comes to a boil.
Cook candy until mixture reaches 250 to 265 degrees F (121 to 129 degrees C) on a candy thermometer, or until a small amount of syrup dropped into cold water forms a rigid ball.
Remove from heat and pour into prepared dish.
Pull taffy by stretching out into a rope with buttered hands, folding the candy over and repeating, until taffy is white and porous and becomes too stiff to pull.
Cut into 1-inch pieces with buttered kitchen shears.
Wrap taffy pieces in waxed paper and store in an airtight container.