Peppermint Taffy

By littlefish

This taffy brings back many memories of my grandmother. I used to help her every Christmas Eve pull this taffy. This recipe is a family favorite.—Suzette Jury, Keene, California

Ingredients

• 1 tablespoon plus 1/4 cup butter, cubed
• 2 cups light corn syrup
• 1-1/2 cups sugar
• 2 teaspoons peppermint extract
• 1/2 teaspoon salt
• 6 drops red food coloring, optional

Details

Servings 150
Adapted from tasteofhome.com

Preparation

Step 1

Directions
Grease a 15-in. x 10-in. x 1-in. pan with 1 tablespoon butter; set aside.
In a heavy small saucepan, combine corn syrup and sugar. Bring to a boil over medium heat. Add remaining butter; stir until melted. Cook and stir until a candy thermometer reads 250° (hard-ball stage).
Remove from the heat; stir in the extract, salt and food coloring if desired. Pour into prepared pan. Let stand for 5-10 minutes or until cool enough to handle. Divide into 4 portions.
With well-buttered fingers, quickly pull one portion of candy until firm but pliable (color will become light pink). Pull into a 1/2-in.-wide rope. Repeat with remaining candy. Cut into 1-in. pieces. Wrap each in waxed paper. Yield: 1-3/4 pounds.
Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.
Nutrition Facts: 1 piece equals 23 calories, trace fat (trace saturated fat), 1 mg cholesterol, 13 mg sodium, 5 g carbohydrate, 0 fiber, trace protein.