Party Taffy

By jannycerv

Ingredients

• 2 C. Brown Sugar
• 1/2 C. Imperial Granulated Sugar
• 1 Tbsp Butter or Margarine
• 1/2 C. Water
• 2 Tbsp Cider Vinegar

Preparation

Step 1

1. Combine all ingredients in large saucepan. Cook over low heat stirring only until sugar dissolves. Remove crystals from the sides of the pan with a damp cloth wrapped around a fork.
2. Continue cooking over medium high heat WITHOUT stirring, to the Soft Crack stag (275F on candy thermometer). Pour the hot syrup on a large buttered platter. Let cool until a dent can be made when pressed with a finger.
3. Butter hands well or rub them with cornstarch. When candy is coll enough to handle, pull until taffy is light-colored and porous. Twist into ropes and place on buttered pan. Cut with scissors or dent into bite-size pieces and break apart when cold.

** Testing Tip: Let a little of the syrup drop from the spoon into a cup of very cold water. It's ready when it separates into threads which are hard but not brittle.