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Shore Saltwater Taffy

1 cup sugar
1 tablespoon cornstarch
2/3 cup light corn syrup
1 tablespoon butter
1/2 cup water
1/4 teaspoon salt
food coloring and flavouring

Mix the sugar and cornstarch in a saucepan. Stir in the corn syrup,
butter, water and salt. Cook the mixture over moderate heat until
it reaches 254 degrees Fahrenheit on candy thermometer or until a
few drops in cold water form hard balls. Remove the pan from the
heat, add a few drops of food coloring and flavoring of your choice.
For a batch this size you can use 1 teaspoon vanilla or 1/4 teaspoon
flavoring oil and about 3 drops of food coloring. Pour the taffy
onto a buttered platter. Cool the taffy until it can be handled
comfortably, about two to three minutes. If it gets too cool, you
can warm it in a 350 degree oven for 3 to 4 minutes. Form it into
1 or 2 balls. Liberally butter your hands, and pull the lump of
taffy until it is about 15 inches long. Now double it up and pull
again. Repeat until it is light in color and firm enough to hold
a shape. Stretch it into a rope about 3/4 inch in diameter and snip
off 1 inch bits with oiled kitchen scissors. Wrap each piece in
wax paper.

NOTES : Pulling taffy is an old fashioned art and served as amusing
entertainment as well. Taffy pulling parties rewarded its particiapants
with sweet treats as well as fun memories. Solo taffy makers
permanently attached taffy hooks to their kitchen walls. Jersey
saltwater taffy comes in a myriad of flavors like cherry, rum,
vanilla, mint and chocolate. This is a basic recipe that begs for
the addition of your favored extract.


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