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Old-Fashioned Peppermint Taffy

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
  • Total Time
    Prep: 1-1/2 hours Cook: 20 min. + cooling
  • Makes
    1-3/4 pounds

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

Directions

  • Grease a 15x10x1-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.
Nutrition Facts
1 piece: 23 calories, 0 fat (0 saturated fat), 1mg cholesterol, 13mg sodium, 5g carbohydrate (3g sugars, 0 fiber), 0 protein.

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