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Mom's Best Recipes Volume III

Mom's Best Recipes Volume III

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Publicado porChuck McNevich
A collection of mom's best recipes, as well as those from family and friends. Volume III includes the recipes 501-750 that we've collected, with an index in the back with all recipes sorted by recipe type.
A collection of mom's best recipes, as well as those from family and friends. Volume III includes the recipes 501-750 that we've collected, with an index in the back with all recipes sorted by recipe type.

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Published by: Chuck McNevich on Nov 11, 2007
Copyright:Attribution Non-commercial

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05/08/2014

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(by Aunt Hazel [Haupt] Herman)

2 cups King syrup
2 1/2 cups white sugar
2 TBSP cider vinegar
2 TBSP butter
1 tsp. vanilla
butter
1 cup cold water (for testing taffy)
1 cup chopped black walnuts (optional)

In a large iron skillet add King syrup, white sugar, and vinegar--stir constantly over
medium heat until mixture is boiling. Once boiling stir constantly and cook for about
20 minutes. Take out a spoonful and drop it into the test water--if it makes noise
(cracks) it's done. If not cook longer and retest. Remove from heat, add 2 TBSP
butter, vanilla and walnuts--stir well until butter is melted. Pour hot mixture on to a
well buttered 14" x 10" cookie sheet (cookie sheet must have at least a 5/8" lip). Let it
cool completely--usually takes a few hours until it hardens. Once cool use a butter
knife to loosen the edge. Take pan over to the sink and turn entire taffy upside down
and place it on top of the pan. Use the butter knife handle to crack the taffy into bite
sized pieces. Place taffy pieces into a container and keep refrigerated. This taffy is
not for chewing.

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