Sunday, May 18, 2014

Peppermint Cream Taffy (1924)

  • 2 1/2 lbs granulated sugar
  • 1/2 pint cream
  • 2 cups cold water
  • 1/4 lb white syrup
  • Peppermint extract
Boil without stirring sugar, syrup and water to soft ball. Add cream and gently stir to firm ball.  

Turn out on large buttered platters. Do not jar and do not scrape  saucepan.  
When cool enough, pull with buttered hands, working in while pulling 1 teaspoon peppermint extract.  

When white, pull in strips, and cut in 3-inch strips or in kisses. When dry, will be not at all sticky.

NOTE - White corn syrup can substitute for white syrup.

(Origin - "The Candy Calendar" by Woman's World Magazine Co., 1924)

No comments:

Post a Comment