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Combine sugar, syrup, salt and water. In a 2 quart sauce pan cook over med heat until sugar dissolves stirring all the time. Heat until it reaches 260 degrees without stirring using a candy therometer. Remove from heat and mix in remaining ingredients. Pour into lightly buttered 15x10 jelly roll pan. Cool just until it can be handled. Butter hands and gather taffy into a ball and pull. Continue to pull until light in color and hard to pull. Divide into fourths. Roll into long ropes and cut into pieces 1/2 in long using buttered scissors. Wrap individually in wax paper and twist the ends slightly. Makes 1 1/2 lbs.
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