Boil as for other taffy until it spins a thread. Add nuts and pour on plate. Pull when ready. Common walnuts are especially good in this recipes. Never a failure. Note: Taffy should be cooked to hard ball stage. Pulling can begin when it cools enough to handle. Butter hands! Source: Mrs. Grace Chaille, Marathon Grange, Clermont County, OH Originally published in Ohio State Grange Cook Book, 21st ed., Apr 1966. Compiled by members of the Ohio State Grange Home Economics Committee. File ftp://ftp.idiscover.co.uk/pub.food/mealmaster/recipes/mm-candy.zip
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|Serving Size: 1 Serving (880g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 246.4mg||8 %|
|Potassium 1170.4mg||31 %|
|Total Carbohydrate 863.2g||254 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 863.2g|
|Protein 1.1g||2 %|
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Calories per serving: 3344
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