4 c. sugar
1/4 tsp. cream of tartar
1 Tb. vinegar
1 c. boiling water
2 Tb. butter
1 tsp. vanilla
To the sugar, add the cream of tartar, vinegar, and boiling water. Place
over the fire and boil until it will form a brittle ball when tested in
cold water or will register at least 260 degrees on a thermometer. Just
before the boiling is completed, add the butter. Remove from the fire,
add the vanilla, pour in a shallow layer in a buttered pan or plate.
Cool and pull. When the taffy has been pulled until it is perfectly
white and is hard enough to retain its shape, twist it into a long, thin
rope and cut with a pair of scissors into inch lengths.
78. BUTTER TAFFY.--Another variety of taffy flavored with vanilla is the
one given in the accompanying recipe. It is called butter taffy because
butter is used in a rather large amount for flavoring. It will be noted,
also, that brown sugar and corn sirup are two of the ingredients. These,
with the butter, give the taffy a very delightful flavor.