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Directions:
Butter a 10x15x1 inch baking pan. In a black iron pot,
combine the sugar, vinegar, corn syrup, cream of tartar, and
margarine. Bring to a boil and cook until it reaches 250 degrees on
a candy thermometer.
Remove from heat and quickly stir in the
vanilla extract. Immediately pour into the buttered pan.
Allow to cool slightly
until the edges become firm enough to pull toward the center of the
pan. Keep pulling edges toward the center until mixture is firm
enough to handle. When ready to be pulled, the taffy should not
stick to your hands. If it does, you can rub a little cornstarch
onto the palms of your hands.
Holding the taffy in both
hands, stretch it to about 12 inches, fold and stretch again. As it
starts to pull together easier, you can stretch it to a length of
about 18 inches. Continue the stretching and folding process until
the taffy turns white and is no longer
sticky.
On a slightly oiled
surface, stretch the candy until it forms a long rope that is about
3/4-inch in diameter. When hardened, lift one end of the "rope" and
gently tap it with the handle of a knife, breaking the taffy into
sticks about 2 1/2 inches long. Roll each piece of taffy in a small
square of wax paper. Twist the ends.
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