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“From my collection of handwritten recipes 1970's. Note: No real times are available.”
READY IN:
1hr 30mins
SERVES:
50
YIELD:
2 lbs, candy
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix the sugar, syrup, and water together in a heavy saucepan. Cover until it comes to a boil. Cook until it forms a firm, still chewy, not hard ball in cold water, 258* on candy thermometer. Remove from heat and add vanilla and salt. Then add peanut butter. Pour onto buttered plate. When it is cool enough to handle, pull with buttered hands, keeping the grain in one direction. When it loses its gloss, stretch into a long rope about 1/2 inch thick and cut with scissors into 1" pieces.

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