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Brown Sugar Taffy
 

2¼ cups firmly packed dark brown sugar 1½ cups light corn syrup 4 teaspoons cider vinegar ¼ teaspoon salt ½ cup evaporated milk Butter Combine the brown sugar, corn syrup, vinegar, and salt into a saucepan. Place over low heat and stir until sugar is dissolved. Increase heat and bring to a boil, stirring constantly. Add evaporated milk slowly, stirring constantly, so that boiling does not stop. Continue cooking, stirring constantly, until syrup reaches 248° F. (firm ball stage). Remove from heat and pour mixture into a buttered shallow pan or platter. When mixture is cool enough to handle, pick up a small amount of candy with buttered hands and pull until candy is ivory colored and no longer sticky. If you have never pulled taffy, you should pull it out between your hands until it becomes a thin rope. Then fold the rope over and continue by pulling it again and again until the desired consistency is reached. Once the candy is ivory colored and no longer sticky, twist the strip and place on a piece of waxed paper or a cutting board. Cut with scissors or a sharp knife into 1 inch pieces. Wrap in waxed paper and store in a covered container.

 
 
 

©2000 Leigh Ann Smyth. Duplication is prohibited.