Salt water Taffy.
Combine and stir over low heat until sugar is dissolved.
2 cups of sugar
1 ½ cups of water
1 cup of light corn syrup
1 ½ teaspoons salt
2 teaspoons Glycerine
Bring to a boil, cover about 3 minutes until the sides of the pan are washed free of crystals. Uncover and cook the syrup with out stirring to the late hard ball stage (265degrees) remove from heat and add
2 tablespoons of butter.
Holding the pour edge of the pan away from you and a few inches above an oiled slab, allow the syrup to spread. Do not scrap the pan. To work the syrup as in pull taffy add your desired flavour to it as you *work it and form it in your desired shapes.
*This takes a bit of work once the syrup is cooked your must pull and work this until it becomes opaque. Repeat this motion until the mass changes from somewhat sticky to a glistening crystal ribbon. Pull until the ridges on the twist begin to hold their shape. You will be tied after this one. You should be pulling the mixture 18 inches in length with each pull. A good rhythm is needed here. Rest this on a board dusted with confectionary sugar after you have made the shapes you want. Wrap in wax paper to store.
Note. It is best to have a few people around with clean hands to help with the pulling just in case one can’t do it any more the other can take over.