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Old Fashioned Vinegar Taffy
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- #38434
serves/makes:
ready in:
1-2 hrs
1-2 hrs
3 reviews
1 comment
ingredients
3 cups sugar
1/2 cup vinegar
1 cup water
2 tablespoons butter or margarine
1 teaspoon vanilla extract
directions
Mix sugar, vinegar, and water in a medium saucepan; stir well before putting on the stove.
Cook over low heat about 8 to 10 minutes until it reaches (235 degrees F) the softball stage. Add butter or margarine and vanilla.
Pour the mixture into a buttered platter and let it cool enough so you can handle it. Butter your hands well (important! keep enough butter on your hands otherwise you'll stick), pick up the blob and begin to pull it. The more you pull the whiter it gets.
When it has reached the right consistency, cut into small pieces with a pair of scissors (easier to use for this than a knife.)
You can add a few drops of food coloring or substitute another flavor extract (or both) for different colors/flavors.
added by
ravinwulf
nutrition data
255 calories, 2 grams fat, 61 grams carbohydrates, 0 grams protein per serving. This recipe is low in sodium. This recipe is low in fat.
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reviews & comments
December 26, 2018
I cooked this to a softball stage which took about 35 minutes. It was too runny to pull. Should I have cooked it longer?
Sounds like it needed to cook a little longer
September 10, 2018
About two years ago, I tried making old fashioned vinegar taffy. I made a super small batch, and it worked great. Fast forward a year, and I wanted to make it again. I tried recipes over and over but they never worked. Then about three weeks later I tried this recipe and it worked amazing. I love it. Thank you.
May 31, 2011
This is the same recipe my great grandmother passed down to the family since the 1880's. It is difficult to get it correct. But when you do and learn the feel of it all the recipe is the best. A tip to the first reviewer and others. We were taught to dip a wooden spoon into the soft boil. Pull the covered spoon out. Turn sideways. When two drips come off the spoon and join together to finish the drip the temperature of the melt will be at the stage to cool and then form for the perfect pull. The drips generally form a inch or less apart and collect together also a inch or less under the spoon. Hope this helps. Don't give up #1. The taste of this taffy is as unique as it is delicious.
This recipe was WAY off. Not only did it take over an hour to get to temp, it ended as a liquid and never got to "pull" it. After further research, this recipe is completely wrong.
Please share what you feel is wrong with this recipe so it can be of help to other readers.