"I found
this recipe in a 1955 Hospital Auxiliary cookbook, submitted
by Mrs. Gomer Thomas. The
recipe sounds easy, but from what I understand it takes a very
experienced candy maker. The taste is well worth it and the candy melts
in your mouth." - Ronda Smittle Platt
Southern Cream Taffy
- 3 cups granulated sugar
- 1 cup water
- 1 cup milk
- 1/4 teaspoon baking soda
- 1/4 (1/2 cup) pound butter
- 2 teaspoons vanilla extract
- Let sugar and water come to a boil, then
add milk in which soda has been dissolved. Add this slowly so
syrup does not stop boiling. Put in butter the same way. Cook
slowly to hard ball stage (252°F / 120°C).
- Pour out on a marble slab, metal table
top, or greased platter sitting on top of ice cubes. Pour vanilla
slowly over top. When cool enough to handle pull until white,
then cut into pieces with kitchen shears.
Makes about 2 pounds.
Note: Do not make on a cloudy or rainy
day.
