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“the secret to taffy is to lift edges with a fork and fold back into the center of the taffy to discourage any hardening before it's cool enough to handle”
READY IN:
45mins
YIELD:
2 1/2 dozen
UNITS:
US

Ingredients Nutrition

Directions

  1. combine all ingredients in a large saucepan.boil to hard ball stage or 250*-269* -- degrees on a candy thermometer.
  2. Pour onto a buttered surface; cool just until comfortable to the touch --
  3. find a partner and pull with buttered hands until taffy is white and porous.
  4. cut with buttered scissors into 1" pieces.
  5. wrap in waxed paper.
  6. makes about 2 1/2 dozen.

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