Salt Water Taffy
Reading edition
1 cup sugar
2 tablespoons Argo corn starch
¾ cup Karo light corn syrup
½ cup water
½ teaspoon salt
2 tablespoons Nucoa or Mazola margarine
2 teaspoons vanilla
Grease 9 × 9 × 2-inch cake pan. Mix sugar and corn starch in 1½-quart saucepan. Stir in corn syrup, water and salt. Add margarine. Cook over medium heat, stirring constantly, until mixture boils and sugar is completely dissolved. Continue cooking, without stirring, until temperature reaches 260°F., or until a small amount of mixture dropped into very cold water, forms a ball which is hard enough to hold its shape, yet plastic. Remove from heat. Stir in vanilla. Pour into prepared pan. Let stand until cool enough to handle. Pull with fingers until it has satin-like finish and light color. Pull into long strips, ½ inch wide. Cut 1-inch pieces with scissors. Wrap in waxed paper. Makes about 1 pound.
