Taffies and Candies to Pull

A Suggestion

To pull taffy successfully stretch it evenly. avoiding large lumps. To cut into pieces place the large lump of taffy on oiled paper and stretch one end to thickness desired. Cut with scissors in lengths desired. Let cut pieces fall on oiled paper or pans, making sure each one is separate. Wrap in oiled paper each piece, if it is desired to keep it.

After Dinner Mints (Baby Cream)

Mix sugar, water and cream of tartar. Boil to 260 degrees. Pour onto oiled pan and set aside to cool. When the edges are cool add the oil of peppermint and lemon, using a clean medicine dropper. Fold the edges over so that the flavoring is folded in. When cool enough to handle, pull until white, and cut into cushions with scissors, letting the pieces fall into a pan of powdered sugar, so that they do not touch each other. Put in card board box and set aside until candy changes from a chewy to a creamy substance. Then pour into sieve and shake free from the powdered sugar. Make a day or two before desired for use.

Jessie Scott's Taffy

Put all the ingredients except the vanilla in a pan and boil to 285 degrees. Add the flavoring and pour without stirring onto a buttered pan. When cool enough to handle pull until white and firm. Cut with scissors into cushions. This makes a delicious hard candy.

Dotty Dimples

Stir the sugar and vinegar together until dissolved. Boil gently to 275 degrees. Turn onto buttered plates, and when cool enough to handle pull with the tips until white and firm. Cut with scissors and wrap in oiled paper.

Gibraltar Taffy (Honey)

Put all the ingredients except the peppermint into a pan and cook to 204 degrees. Add the peppermint flavoring just before the final degree is reached and pour on well oiled pans. When cool, pull until cream colored and cut with scissors into cushions. Wrap in oiled paper if not used at once.

Molasses Taffy

Put all ingredients except the soda into a pan and cook slowly to 254 degrees, stirring occasionally to prevent sticking. Just before removing from the fire stir in the soda. Pour onto oiled tins and when cool enough to handle, butter the hands lightly and pull until light and firm. Draw into sticks and cut with scissors in inch lengths. Wrap in oiled paper.

Variegated Taffy (Colored)

Mix sugar, water, vinegar, glycerine and butter in a pan and cook to 260 degrees. Do not stir. Butter three plates and pour the candy onto them. Do not scrape the pan, but let it drip. This avoids making it sugary. When cool enough to pull add the peppermint to one pan. To the second pan add the red coloring and the wintergreen. To the third pan add the yellow coloring and vanilla. Ise a new medicine dropper to get accurate measurement of coloring. Pull until it begins to get stiff. Then cut with scissors into cushions. Wrap each piece in oiled paper.

Molasses Peanut Candy

Mix sugar, molasses, water and cream of tartar. Place over a moderate flame and boil slowly to 258 degrees. Before it reaches the final degree add butter. Pour onto buttered tins over which the peanuts have been sprinkled. When the edges are cool add the vanilla and fold the edges over it. When cool enough to handle, pull until porous. Draw into sticks and cut into inch lengths. Wrap each piece in waxed paper.

Wolverine Taffy

Mix sugar, water, vinegar and butter in a pan and boil to 254 degrees. Pour onto buttered tins which have been sprinkled with nut meats. When the edges of the taffy are cool, add the almond extract and fold the edges over it. When cool enough to handle pull until white. Cut with scissors into inch lengths. Wrap each piece in waxed paper.

Vanilla Taffy

Mix sugar, water, cream of tartar and butter. Boil over a slow flame without stirring, to 256 degrees. Pour onto buttered tins. When the edges are cool add the vanilla and fold the edges over it. When cool enough to handle pull until white. Cut with scissors into cushions. Wrap each piece in oiled paper.