|Oils and Vinegars|
|by Jean-Francois Plante|
Oils and vinegars are too often regarded as a modest ingredient used only to sprinkle on salads.
1 - 10 of 238 for vinegar taffy
Combine sugar, water and vinegar in heavy gauge ... candy is white, satin-like and almost elastic. Twist in 1/2 inch rope. Cut in pieces. Makes 3/4 pound.
In a medium saucepan, mix sugar, vinegar and water. Stir ... vanilla. Pour mixture onto a buttered platter and let it cool enough so that you can handle it.
Melt butter; add sugar and vinegar. Stir well ... hands and pour taffy onto buttered plate ... Pull into size of pencil in long ropes. Taffy will be white.
Combine all ingredients. Boil to hard ball. Cool. Pull until white and porous with lightly buttered hands. Cut into 1 inch pieces.
Combine ingredients. Boil to hard ball stage. Cool. Stretch until white and porous. Cut into pieces.
Combine first flour ingredients in saucepan, bring to boil over medium heat, stir constantly until sugar dissolves. Continue cooking to hard ball ...
Combine all ingredients. Boil to hard ball stage (265 to 270 degrees). Cool. Pull until white to porous. Cut in 1 inch pieces.
Put all in pan. Bring to boil slowly. When thickened, test by dropping a drop from spoon into glass of cold water. When drop forms medium-hard ball, ...
Combine all ingredients and boil to hard ball stage. Let cool. Pull until satiny.
Combine above in heavy pan. Boil to 265 to 270 degrees. Pour on well buttered platter and cool about 10 minutes. When edges and center are set. Start ...
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