< previous page | page_50 | next page >
Page 50
| following recipe was published in the May 1996 issue of Chile Pepper magazine. |
| In a 2-quart saucepan, combine 1 cup sugar, 1/4 cup light corn syrup, 2/3 cup water, 1 tablespoon cornstarch, 2 tablespoons butter and 1 teaspoon salt. Cook over medium heat to the hard ball stage (265 degrees Fahrenheit on a candy thermometer, or until a small amount dropped into very cold water forms a hard ball). Remove from heat, stir in 2 teaspoons vanilla and 1/2 teaspoon powdered cayenne pepper and pour into a buttered pan. When it's cool enough to handle (this part is easier with two people), lightly butter your hands and pull the taffy until it is satiny, light in color and stiff. Pull it into long strips 1/2-inch wide and cut the strips into 1-inch pieces. Wrap pieces individually in waxed paper and store them in an airtight container. This recipe makes about a pound of taffy. |
| Of course, you can adapt the recipe, substituting 2/3 cup strong herbal tea for the water, using any throat-friendly herb. |
< previous page | page_50 | next page >

If you like this book, buy it!