Vinegar Taffy Recipes

OLD FASHIONED VINEGAR TAFFY

Old Fashioned Vinegar Taffy image

It's a "handed down" recipe that I got 20 years ago....You can add a few drops of food coloring or substitute another flavor extract (or both) for different colors/flavors...

Provided by ravinwulf

Yield 1 serving(s)

Number Of Ingredients 5

Ingredients

3 cups sugar
1/2 cup vinegar
1 cup water
1/8 cup butter (2 Tablespoons) or 1/8 cup margarine (2 Tablespoons)
1 teaspoon vanilla extract

Steps:

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 (228F) 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.)

VINEGAR TAFFY

Vinegar Taffy image

This was one of my mother's recipes.

Provided by Susan White

Categories Desserts Candy Recipes

Time 1h25m

Yield 30

Number Of Ingredients 5

Ingredients

2 cups white sugar
½ cup vinegar
2 tablespoons butter
⅛ teaspoon cream of tartar
1 pinch salt

Steps:

Butter a baking dish and set aside.
In a large saucepan over medium heat, combine sugar, vinegar, butter, cream of tartar, and salt. Heat, stirring occasionally, until sugar is melted. Do not stir once mixture comes to a boil.
Cook candy until mixture reaches 250 to 265 degrees F (121 to 129 degrees C) on a candy thermometer, or until a small amount of syrup dropped into cold water forms a rigid ball. Remove from heat and pour into prepared dish.
Pull taffy by stretching out into a rope with buttered hands, folding the candy over and repeating, until taffy is white and porous and becomes too stiff to pull. Cut into 1-inch pieces with buttered kitchen shears. Wrap taffy pieces in waxed paper and store in an airtight container.

Nutrition Facts : Calories 58.5 calories, Carbohydrate 13.3 g, Cholesterol 2 mg, Fat 0.8 g, SaturatedFat 0.5 g, Sodium 5.5 mg, Sugar 13.3 g

VINEGAR TAFFY

Vinegar Taffy image

This was one of my mother's recipes.

Provided by Allrecipes Member

Categories Candy

Time 1h25m

Yield 30

Number Of Ingredients 5

Ingredients

2 cups white sugar
½ cup vinegar
2 tablespoons butter
⅛ teaspoon cream of tartar
1 pinch salt

Steps:

Butter a baking dish and set aside.
In a large saucepan over medium heat, combine sugar, vinegar, butter, cream of tartar, and salt. Heat, stirring occasionally, until sugar is melted. Do not stir once mixture comes to a boil.
Cook candy until mixture reaches 250 to 265 degrees F (121 to 129 degrees C) on a candy thermometer, or until a small amount of syrup dropped into cold water forms a rigid ball. Remove from heat and pour into prepared dish.
Pull taffy by stretching out into a rope with buttered hands, folding the candy over and repeating, until taffy is white and porous and becomes too stiff to pull. Cut into 1-inch pieces with buttered kitchen shears. Wrap taffy pieces in waxed paper and store in an airtight container.

Nutrition Facts : Calories 58.5 calories, Carbohydrate 13.3 g, Cholesterol 2 mg, Fat 0.8 g, SaturatedFat 0.5 g, Sodium 5.5 mg, Sugar 13.3 g

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