2 1/2 cups sugar
1/2 cup corn syrup
1/2 cup water
1 tablespoon baking soda
Servings: 6
1. Put first 3 ingredients in saucepan and put on medium heat. Stir until all sugar dissolves before boiling starts. Cook to 290 degrees F on candy thermometer.
2. Remove from heat and when all the bubbling ends add the soda and when the mixture effervesces pour into a square cake pan which has been well chilled but not greased. When the taffy has risen right up put in a cold place to set.
3. Turn out and cut with a small saw if you want clean cut pieces.
4. This recipe comes from a candy manufacturer who makes a specialty of sponge taffy. If you follow all the instructions, you cannot fail. I advise you to use a candy thermometer to insure success in any candy making. It takes years of experience to judge by the eye alone.
1/2 cup corn syrup
1/2 cup water
1 tablespoon baking soda
Servings: 6
1. Put first 3 ingredients in saucepan and put on medium heat. Stir until all sugar dissolves before boiling starts. Cook to 290 degrees F on candy thermometer.
2. Remove from heat and when all the bubbling ends add the soda and when the mixture effervesces pour into a square cake pan which has been well chilled but not greased. When the taffy has risen right up put in a cold place to set.
3. Turn out and cut with a small saw if you want clean cut pieces.
4. This recipe comes from a candy manufacturer who makes a specialty of sponge taffy. If you follow all the instructions, you cannot fail. I advise you to use a candy thermometer to insure success in any candy making. It takes years of experience to judge by the eye alone.
