Ingredients
1 c. sugar
2 Tbsp. cornstarch
3/4 c. light corn syrup
1/2 tsp. salt
2 Tbsp. margarine
1/2 c. water
2 tsp. vanilla
Method
Sources
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Ceramic mechanism grinds wet and dry salt without corroding
Foundational understanding of the four elements of good cooking
Cultural history of salt — the mineral that shaped civilization and cuisine
Adjustable stand — hold cookbook or tablet at eye level while cooking
Food scientist deconstructs cooking by component — water, fat, starch
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Ceramic mechanism grinds wet and dry salt without corroding
Foundational understanding of the four elements of good cooking
Cultural history of salt — the mineral that shaped civilization and cuisine
Adjustable stand — hold cookbook or tablet at eye level while cooking
Food scientist deconstructs cooking by component — water, fat, starch
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Combine sugar and cornstarch in saucepan. Add corn syrup, salt, margarine and water. Stir to combine. Bring to a boil over medium heat, stirring constantly, and cook until sugar dissolves. Continue cooking to hard ball stage, 255°, or until a small amount forms a hard ball when tested in very cold water. Stir gently until vanilla is well blended. Pour into well buttered 9-inch square pan. Let stand until cool enough to handle. Pull until taffy has a satin-like finish and light color. Pull into long strip, 1/2-inch wide. Cut in 1-inch pieces with scissors. Wrap individually in waxed paper.