| PEANUT BUTTER TAFFY Heavily butter a 9 x 13 pan or casserole dish. ¾ cup water 2 cups white sugar 2 cups light corn syrup 1 teaspoon vanilla 1\4 teaspoon salt 5 tablespoons peanut butter, smooth or chunky In a large sauce pan, bring water, sugar and corn syrup to a boil. Cook without stirring to the hard ball stage. Test by scooping out a small amount of syrup in a teaspoon and drizzling it back into the pan. If it spins a web-like thread the mixture is ready. Stir in vanilla, salt and peanut butter then pour into a buttered pan to cool. Once the candy has cooled enough to handle without burning your fingers, butter your clean hands and lift candy out of the pan. The stretching part can be really fun if you can talk a partner into helping. Pull candy by stretching it out and folding it over until candy begins to thicken and harden. Cut into bite-sized portions and serve. Note: Do not let the candy cool too much or it will harden and not stretch. Wrap individual pieces of candy in waxed paper and store in an air tight container. |
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