Tag Archives: candy

Grandmother’s (Mae’s) Taffy

Standard

INGREDIENTS

  • 3 c. sugar
  • 1 c. boiling water
  • 4 Tbsp. white corn syrup
  • 2 Tbsp. butter
  • 2 Tbsp. vinegar
  • Flavoring

DIRECTIONS

Mix sugar, water, syrup, butter and vinegar together.  Wipe down sides of the kettle.  Cover and bring slowly to the boiling pint.  Remove cover and cook to the *crack stage, 290 degrees F.  Cool on buttered platter.  Flavor and pull.  Nuts may be added if desired.

*The crack is the stage when the syrup hardens and is brittle as soon as dropped into cold water (about 290 degrees F.).

Divinity

Standard

Mother was a great candy maker.  I never remember baking on Sunday, but we often made fudge or divinity on Sunday afternoon.

INGREDIENTS

  • 2 c. sugar
  • 2 egg whites
  • ½ c. white corn syrup
  • ½ c. water

DIRECTIONS

Separate egg whites and beat until stiff.

Mix sugar, syrup and water.  When mixture reaches a firm ball, pour 1/4 of it slowly over beaten egg whites while beating with electric mixer.  Cook rest of mixture until almost brittle.  Pour slowly over egg whites, beating constantly.  Continue to beat until it creams, or until is loses its glossiness and becomes dull.  Add 1 t. vanilla and ½ c. walnuts.  Drop from spoon or spread in greased shallow pan.

Note:  Four drop of oil of peppermint may be added instead of vanilla and walnuts. Divinity is improved if kept in a covered kettle over night.

Fudge

Standard

Mother was a great candy maker.  I never remember baking on Sunday, but we often made fudge or divinity on Sunday afternoon.

INGREDIENTS

  • 2 c. sugar
  • ¾ c. milk
  • 1 ½ sq. baking chocolate
  • Dash of salt
  • 1 t. corn syrup
  • 2 T. margarine or butter
  • 1 t. vanilla

Butter sides of heavy aluminum (4 qt.) sauce pan.  In it combine sugar, milk, chocolate, salt and corn syrup.  Cover with lid and bring to a boil.  Remove lid and turn heat down so that the mixture is kept gently boiling.  Cook to soft ball stage, stirring only if necessary.  Immediately remove from heat.  Add butter and cool to lukewarm without stirring.  When cool, beat until ready to pour into 9″x9″ pan (buttered) to set and cut into squares or drop by teaspoonful for immediate serving.  (note signs of proper time to stop beating)