Old -Time Taffy Pull

---------- Recipe via Meal-Master (tm) v8.05

Title: OLD -TIME TAFFY PULL
Categories: Candies
Yield: 1 Servings

-----------------------------BETH LANE PXGN54A-----------------------------
1 c Sugar
3/4 c Light Corn Syrup
2/3 c Water
2 tb Butter or Margarine
1 tb Cornstarch
1 ts Salt
1 ts Vanilla
2 ts Almond extract
1/2 c Thinly sliced almonds
10 drops (or more) green
Food coloring;

Butter baking pan 8 x 8 x 2 inches. Heat sugar, corn syrup. water,
butter, cornstarch and salt to boiling in 2-quart saucepan over medium
heat, stirring constantly. Cook without stirring, until candy thermometer
registers 256 degrees (or until a small amount of mixture dropped into very
cold water forms a hard ball), about 20 minutes.
Remove frm heat; stir in vanilla, almond extract, almonds and food
color. Pour into pan. Let stand until cool enough to handle, 15 to20
minutes. (Taffy should be lukewarm in center as well as at the edges.)

At this point, your guests can fold, double and pull the taffy until
it is light in color and stiff. Have them butter their hands lightly if
taffy starts to stick (see note). Cut tffy into pieces with scissors.
gueests can help wrap the pieces with plactic wrap. (Taffy will lose its
shape ifnot wrapped.) Makes about 1 pound of taffy.

NOTE: If taffy becomes too stiff to pull, reheat in a 350 degree oven 3 to
5 minutes. DAFFY TAFFY: Omit almond extract, almonds and food color.
Immediately after removing from heat, stir in the vanilla and 1 package (6
ounce) semisweet chocolate or butter-scotch chips. Pour into pan; cool. Cut
into 1 inch squares. shape the candy into rolls, decorate with nuts or wrap
the squares around miniature marshmallows.

Recipe from Betty Crocker's Step by Step Recipes.

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