recipe from The Lion House Cookbook
- 2 cups sugar
- 1 1/2 cups water
- 1 cup corn syrup
- 1 tsp salt
- 2 tsp glycerin (found at the pharmacy)
- 1 tsp vanilla
- 2 Tbsp butter
Remove from heat and add vanilla and butter. Stir until butter is melted. Butter a large cookie sheet. Pour taffy onto the sheet. Let taffy cool until it is cool enough to handle (about 10 minutes). Pinch taffy into 12 separate pieces (smaller pieces are much easier to pull and turn out a lot better). Once taffy is cool enough it is time to pull. The trick is to pull then fold back together over and over until it turns white and gets a little stiff.
Don't worry, at first it is pretty sticky, gooey, and messy...just keep pulling
and in about 10-15 minutes it will turn into this:
When you are done, roll it into a rope and put it on a piece of wax paper.