"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.
Recipe Reviews:
Rate and submit your comments
about this recipe below.
"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