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
- 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
- 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. Pour into prepared pan. Let stand for 5-10 minutes or until cool enough to handle. Divide into four 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.
Originally published as Peppermint Taffy in Country Woman Christmas Annual 2009, p73
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