The Farmer Family Cookbook

< Picture 1 of 1 >

Dorothy Farmer: This is my mother's recipe. No one in the world could make better taffy than she could. I have tried this recipe, but it didn't turn out nearly as well as hers. I have included this recipe for all the family who have tasted her wonderful taffy. She would start to pull the taffy when it was yet so hot that she would put butter on her fingers, so it wouldn't burn them. Good luck to those of you who might try this recipe.

Ingredients

• .50.0104166666667 cup light Karo syrup
• .50.0104166666667 cup real butter
• .250.00520833333333 tsp cream of tartar
• 10.0208333333333 cup water
• 10.0208333333333 pinch of salt
• 20.0416666666667 cups sugar

Steps

1. Stir all ingredients together, and then boil until a spoonful of it poured into cold water will crack. Pour onto buttered plates and cool just long enough that it can be handled. Pull it until it is hard and brittle and then break into bite sized pieces. For a chocolate variation, melt two squares of chocolate with the butter before boiling. If a candy thermometer is used boil to soft-med crack stage - 280F, but adjust temperature to your altitude. Mother would vary the recipe, by adding different flavors of extract and adding different food colorings. Green peppermint was a favorite of mine.