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Taffy

2 cups sugar
1/2 cup white vinegar
1/2 cup light corn syrup
1/4 teaspoon cream of tartar
1/2 teaspoon margarine
1 teaspoon vanilla extract (or flavoring of your choice)

Butter a 10-by-15-by-1-inch baking pan. In a black iron pot (about
2-quart size), combine the sugar, vinegar, corn syrup, cream of
tartar, and margarine. Bring to a boil and cook until it reaches
250 degrees on a candy thermometer. Remove from heat and quickly
stir in the vanilla extract. Immediately pour into the buttered
pan.

Allow to cool slightly until the edges become firm enough to pull
toward the center of the pan. Continue pulling edges toward the
center until mixture is firm enough to handle. This mixture will
be very hot, so be careful when handling it. Don't butter your
hands because this makes it difficult to pull the taffy. When
ready to be pulled, the taffy should not stick to your hands. If
it does, you can rub a little cornstarch onto the palms of your
hands. Holding the taffy in both hands, stretch it to about 12
inches, fold and stretch again. As it starts to pull together
easier, you can stretch it to a length of about 18 inches. Continue
the stretching and folding process until the taffy turns white and
is no longer sticky.

On a slightly oiled surface (a formica counter top works well)
stretch the candy until it forms a long rope that is about 3/4-inch
in diameter. When hardened, lift one end of the "rope" and gently
tap it with the handle of a knife, breaking the taffy into sticks
about 2 1/2 inches long. Roll each piece of taffy in a small square
of wax paper. Twist the ends.

Tips for making good taffy:

Make it in an iron pot.

Don't stir it after it starts to boil.

Use a candy thermometer to be sure it has cooked to the right
temperature.

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