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1. In a large saucepan, stir together the sugar and cornstarch. Stir in the butter, salt, corn syrup and water; mix well. Bring to a boil over medium heat, stirring as you melt in the butter. 2. Heat to 275 degrees F (134 degrees C), or until a small amount of syrup dropped from a spoon forms hard but flexible threads. 3.
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Directions. Lightly grease a baking sheet. Bring the sugar, molasses, water, and vinegar to a boil in a saucepan over medium heat. Cook and stir until the sugar has reached the hard ball stage, 250 to 265 degrees F (121 to 129 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball.
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Saltwater Taffy, Two 14 oz. Bags. $19.90 For 2 (9) ()Show the Next 48 Products OLD FASHIONED CANDIES TO PLEASE EVERY PALATE. So come on in and take a look around, and you'll surely find an old fashioned candy which suits your fancy. Seasonal Specialties. Though these old fashioned candies make a delightful year-round treat, The Vermont.
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Combine brown sugar, corn syrup, water, molasses, salt, and butter. Place over low heat and stir constantly until all sugar is dissolved. Continue cooking, stirring frequently to prevent scorching, until a small amount of syrup becomes brittle in cold water (290°F). Pour mixture onto greased platter.
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Pour the taffy into the 8x8 inch pan and allow to set up for 5-10 minutes. Taffy is ready to begin pulling when it has cooled enough to handle. To pull taffy option #1: Place taffy in a lightly greased mixing bowl and allow to mix for 5-6 minutes on low (use the dough hook or paddle attachment but not the whisk).
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Cool for 5 minutes or until cool enough to handle. With buttered fingers, quickly pull half of the candy until firm but pliable. Pull and shape into a 1/2-in. rope. Cut into 1-1/4-in. pieces. Repeat with remaining taffy. Wrap pieces individually in foil or waxed paper; twist ends.
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Instructions. Butter or spray a cookie sheet with cooking spray. Combine sugar, water, corn syrup and food coloring in a large saucepan. Mix well together and bring to a boil. Cover the pan and let it cook for 3 minutes to completely dissolve the sugar crystals. Uncover the pan and turn up the heat to medium high.
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In a large, heavy-bottomed pan combine the remaining ingredients: heavy cream, salt, honey, and cane sugar. Heat over medium heat, stirring often- this will help prevent the cream from scorching, until the mixture starts to boil. Place a lid on the pan and boil for one minutes (this helps to wash down any sugar crystals from the side of the pan).
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Instructions. In a heavy bottomed pot, combine molasses, sugar, vinegar and water. Bring to a boil and cook, stirring often, until mixture reaches 255 F (or when a small amount dropped in cold water turns hard). Remove from heat and add butter, cream of tartar and baking soda. Pour onto a buttered, sided cookie sheet.
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Mix all ingredients except milk in a heavy saucepan over low heat. Stir often until sugar is completely dissolved. Increase heat and bring mixture to boiling. Slowly add the evaporated milk in a thin stream so boiling does not stop. Put a candy thermometer in pan; continue stirring.
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Heat to 275 degrees F (134 degrees C), or until a small amount of syrup dropped from a spoon forms hard but pliable threads. Remove from heat, and stir in the vanilla, flavored extract and food coloring. Pour into a greased 8x8 inch baking dish. When cooled enough to handle, remove candy from the pan, and pull until it loses its shine and.
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3. Wash your hands thoroughly, then butter them. Pick up the taffy with 2 hands. Form the taffy into a ball. 4. Pull your right and left hands away from each other sideways in front of your body. (You will be pulling taffy for quite a while, so find a comfortable position or friends to help). 5.
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