3 pounds sugar.
½ teaspoonful cream of tartar.
1 pint water.
Put the sugar, water and cream of tartar into a kettle and cook to 275.
Pour it on a greased slab and when cool enough pull it over the hook.
Handle the batch as little as possible while cooling, and cool quickly
so as to prevent it from turning to sugar as there is no glucose in the
taffy. Flavor to taste. Pull out and cut in pieces. Wrap in wax paper.
After standing a few hours it will become very creamy, retaining its
shape, and not get sticky.
This is a summer taffy.