How To make Vinegar Taffy
1 c Sugar
1/2 c Water
1/4 c Light corn syrup
1/2 ts Salt
2 tb Vinegar
1 ts Vanilla or other flavoring
-such as orange or lemon, or -use: 1/2 ts Peppermint or:
1 oz Bitter chocolate, grated
From Grandma Ruby's recipe file: newspaper clipping Cook sugar, water, corn syrup, salt and vinegar until a few drops of the mixture will make a hard ball in cold water, 260 degrees on a candy thermometer. Pour onto a greased dish or platter, sprinkle flavoring over top and turn the outer edges of the candy in toward the center until cool and firm enough to handle. Best results are obtained in pulling if the tips of the thumbs and fingers are dipped in cornstarch or fat. Use only the fingertips to pull taffy. When mixture can be handled, take up and pull out with both hands. Fold over and pull out again. As the mixture becomes cooler and the longer it is pulled, it will become stiffer and can be pulled out in a longer strand. Pull until it is difficult to pull out and the mixture seems quite firm. Pull into long thin strips and cut immediately with greased scissors and roll each piece in powdered sugar or wrap in wax paper. Store cooled taffy in an air tight container in a cool dry place. If the taffy sugars, it can be recooked by putting it in a pan with 2 Tablespoons corn syrup and 1/4 cup water. Stir until dissolved and then recook according to original directions. Finely chopped nuts or fruit, as well as other flavorings, are added as the taffy is being pulled. I wish I had a date for this...I'd say recipe is at _least_ 30 years old...possibly 40, maybe even more... This is a lesson to all of you to date your recipes, including newspaper clippings! From Florence "Ruby" Williams' files. Valerie Whittle
How To make Vinegar Taffy's Videos
3 Ingredient Honeycomb! Recipe tutorial #Shorts
How to make 3-Ingredient Honeycomb! This recipe has many names including Honeycomb Toffee, Sponge Toffee, Cinder Toffee and apparently Hokey Pokey! But its best known here in England as Honeycomb.
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My main YouTube Channel is: @Fitwaffle
All you need is:
Measurements:
5 tbsp Golden syrup (Corn Syrup in the US)
200g Caster sugar
2 tsp Bicarbonate of soda
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#shorts #tutorial #recipe #honeycomb #baking
Vinegar Candy Recipe
1 cup natural sugar, 1/4 cup ACV ( apple cider vinegar ),
1 tablespoon nut or seed butter
Combine ingredients and heat in small pot while stirring. Cook till thicker and bubbling ( 270 F on candy thermometer ). Pour into silicone candy mold. Freeze and store in freezer. My calculation is 68 calories each ( mostly carbohydrates ). Recipe makes 12 candies .. each 1&1/2 inches x 1&1/2 inches.
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Old Fashioned Stewed Sugar Pulled Candy
Whatever you call it in your region, this harkens back to simpler times when folks would get together to make pulled candy as an event. You’ll want to try with friends.
2 c sugar
1/4 c Apple Cider Vinegar
1/4 c water
Butter for fingers and surface if needed
Only use Apple Cider Vinegar
Old Fashioned Vinegar Taffy and Strong Man Competition
Apple cider vinegar products :
Old Fashioned Vinegar Taffy and Strong Man Competition
St. Patrick's Day Molasses Candy with Dot O'Brien and Lara Maynard
Wearing green, parades and special masses are part of traditional St. Patrick’s celebrations in Newfoundland and Labrador. This video features a sweet tradition that may not be as familiar.
Dot O’Brien of Cape Broyle walks Lara Maynard of Heritage NL through the St. Patrick’s Day tradition of making molasses candy. Dot learned to make molasses candy with her grandmother and was in charge of finding fresh snow to cool the candy.
St. Patrick’s Day falls within Lent and many Christians practice fasting and forego things like sweets, rich foods, and alcohol during this period. Dot explained that St. Patrick's Day was seen as a free day or cheat day to celebrate the Patron Saint of Ireland and indulge in some sweets.
Let us know your communities' St. Patrick's Day traditions, or try your hand at making these sweet and buttery molasses candy!
Molasses Taffy Recipe (also known as candy) from Crosby's Molasses Family Favourites, page 71:
1/2 cup Fancy Molasses
1 1/2 cups granulated sugar
1 1/2 tbsp vinegar
1/2 cup water
1/4 tsp cream of tartar
4 tbsp butter
1/8 tsp baking soda
Place Fancy Molasses, sugar, vinegar and water in a heavy saucepan and cook until a small amount tried in cold water is brittle (256*F). Remove from heat and add butter, cream of tartar and baking soda. Pour into a buttered pan. When cool enough to handle pull until light in color. Butter the hands before pulling. Twist. Cut into one inch pieces, wrap in waxed paper.
*Notes:
-Use a large saucepan. We switched to a larger saucepan during our candy making as the molasses started to boil over.
-We cooled the candy by laying the pan in a patch of fresh snow to speed the cooling process. You can simply let the candy cool until it is workable. Snow not required.
-For a harder candy, the mixture can be stretched for a longer amount of time.
-Once the candy has cooled store in refrigerator or cool place if you don't eat them all first.