Side Pannel
French Taffy
Ingredients List
- 5 c Sugar
- 2/3 c Hot water
- 1 c Sweet cream
- Any flavoring desired
Directions
Combine sugar and hot water. Stir until sugar is dissolved. Boil. Add
cream slowly. Stir constantly; do not allow sirup to stop boiling. Boil to
hard ball stage (265 - 270 F). Add flavoring. Pour into well-buttered pan.
When cool, pull until it will hold its shape. Form into long bars about 1
1/2 inches wide. Cut with a sharp, hot knife in 1-inch lengths. Virginia
Cooper, New Orleans, LA.
cream slowly. Stir constantly; do not allow sirup to stop boiling. Boil to
hard ball stage (265 - 270 F). Add flavoring. Pour into well-buttered pan.
When cool, pull until it will hold its shape. Form into long bars about 1
1/2 inches wide. Cut with a sharp, hot knife in 1-inch lengths. Virginia
Cooper, New Orleans, LA.
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