---------- Recipe via Meal-Master (tm) v8.05
 
      Title: OLD -TIME TAFFY PULL
 Categories: Candies
      Yield: 1 Servings
 
-----------------------------BETH LANE  PXGN54A-----------------------------
      1 c  Sugar
    3/4 c  Light Corn Syrup
    2/3 c  Water
      2 tb Butter or Margarine
      1 tb Cornstarch
      1 ts Salt
      1 ts Vanilla
      2 ts Almond extract
    1/2 c  Thinly sliced almonds
           10 drops (or more) green
           Food coloring;
 
       Butter baking pan 8 x 8 x 2 inches.  Heat sugar, corn syrup. water,
  butter, cornstarch and salt to boiling in 2-quart saucepan over medium
  heat, stirring constantly. Cook without stirring, until candy thermometer
  registers 256 degrees (or until a small amount of mixture dropped into very
  cold water forms a hard ball), about 20 minutes.
       Remove frm heat; stir in vanilla, almond extract, almonds and food
  color.  Pour into pan.  Let stand until cool enough to handle, 15 to20
  minutes.  (Taffy should be lukewarm in center as well as at the edges.)
  
       At this point, your guests can fold, double and pull the taffy until
  it is light in color and stiff. Have them butter their hands lightly if
  taffy starts to stick (see note). Cut tffy into pieces with scissors.
  gueests can help wrap the pieces with plactic wrap. (Taffy will lose its
  shape ifnot wrapped.) Makes about 1 pound of taffy.
  
  NOTE:  If taffy becomes too stiff to pull, reheat in a 350 degree oven 3 to
  5 minutes. DAFFY TAFFY: Omit almond extract, almonds and food color.
  Immediately after removing from heat, stir in the vanilla and 1 package (6
  ounce) semisweet chocolate or butter-scotch chips. Pour into pan; cool. Cut
  into 1 inch squares. shape the candy into rolls, decorate with nuts or wrap
  the squares around miniature marshmallows.
  
  Recipe from Betty Crocker's Step by Step Recipes.
 
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