Peppermint Taffy
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INGREDIENTS
- 1 tb Vinegar
- 1 tb Butter or margarine
- 2 c Light corn syrup
- Peppermint extract
INSTRUCTIONS
Put all ingredients except flavoring in large heavy saucepan. Bring to boil, and cook until a small amount of mixture forms a hard ball when dropped in very cold water (254 degrees F. on a candy thermometer). Pour onto a large buttered platter. As edges cool, turn mixture toward center with a spatula. When just cool enough to handle make a hollow in center of taffy and add a few drops of flavoring. Gather up taffy and pull until light, using a little butter to grease hands while pulling. twist into a long rope and cut into pieces with scissors. Wrap each piece in wax paper and store in a cool dry place. Makes about 1 1/4 pounds. Womans Day Encyclopedia of Cookery Posted to EAT-L Digest by Al & Diane Johnson
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (203g) | ||
| Recipe Makes: 1 | ||
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| Calories: 686 | ||
| Calories from Fat: 206 (30%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 22.9g | 31 % | |
| Saturated Fat 7.5g | 38 % | |
| Monounsaturated Fat 8.9g | ||
| Polyunsanturated Fat 5.1g | ||
| Cholesterol 24.6mg | 8 % | |
| Sodium 113.7mg | 4 % | |
| Potassium 13mg | 0 % | |
| Total Carbohydrate 131.2g | 39 % | |
| Dietary Fiber 0g | 0 % | |
| Sugars, other 131.2g | ||
| Protein 0.3g | 0 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 686
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