2 1/2 c. milk
2 1/2 c. white syrup
1 pkg. unflavored gelatin
1 1/2 in. Parowax
Butter size of walnut
Put gelatin in 1 cup water by stove while rest of ingredients boil for 10 minutes. Put in gelatin; stir constantly and cook till rather hard ball when tried in cold water. Pour into buttered pans; leave till ready to pull. Pull taffy till very light in texture and color.
No Attribution
Our Swiss Pantry II
First Mennonite Church (Berne, IN)
1987
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