shamrocks

Irish Taffey

From Ballycastle, Ireland

1 cup brown sugar
1/4 cup butter (not margarine)
1 one pound jar dark corn syrup
1 teaspoon baking soda
2 tablespoons apple cider vinegar

Melt butter in a deep saucepan. Add the sugar, syrup and vinegar. Stir constantly until all ingredients are blended and melted. Then, without further stirring, allow it to come to a boil. Continue boiling until taffy is hard and brittle when placed in icy water. Remove from heat and add baking powder (mixture will foam up). Stir well. Pour onto a greased or waxed paper-lined plate. When it has cooled enough to handle, pull and stretch until in becomes a pale yellow. Cut into squares and enjoy!


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