Vanilla -

2 cups sugar

1/2 cup corn sirup

1/2 cup milk

1 teaspoon vanilla

4 tablespoons butter 1 cup cream or condensed milk

Cook the ingredients, except the vanilla, to the stiff-ball stage, or 246° F. Remove from the fire, add the vanilla and pour into a buttered pan. When it is cold, turn it out of the pan and cut it into squares.

Chocolate - Use the same ingredients as for vanilla caramels but reduce the cream or condensed milk to one-half cup and add three squares of chocolate. Break the chocolate in small pieces, add to the other ingredients and proceed as for vanilla caramels.

Molasses Taffy

2 cups molasses

1 cup granulated sugar

3/4 cup water

1/8 teaspoon soda

4 tablespoons butter or other fat 1/2 teaspoon vanilla

Cook the molasses, sugar and water slowly to the hard-ball stage (260° F.) stirring during the latter part of the cooking to prevent its burning. Remove from the fire, add the fat, soda and vanilla and stir enough to mix. Pour into a greased pan and, when cool enough to handle, pull it until it becomes light in color. Stretch it into a long rope and cut with scissors into small pieces.

White Taffy

2 cups granulated sugar

1/2 cup water

1 teaspoon glycerin

2 1/2 tablespoons vinegar

1 teaspoon lemon or vanilla extract

Boil the sugar, water, glycerin and vinegar to the hard-ball stage (260° F.). Add flavoring. Pour on to a greased platter. When cool enough to handle, pull until very white, stretch into a long rope, and cut into short pieces.


2 cups sugar 1/3 cup corn sirup 1 cup water 4 egg-whites

1 teaspoon vanilla

1 1/2 cups nut-meats

1/2 cup candied cherries

Boil together half of the sugar, half of the water and half of the corn sirup to the stiff-ball stage (246°- 250° F.). Remove the sirup from the fire and pour it slowly over the well-beaten whites and continue beating until it is cool. While beating, cook the remaining half of the ingredients to the stiff-ball stage. Remove and add at once to the first mixture, beating while adding. When cool, add the vanilla, nut-meats and candied cherries and pour into buttered pans. Smooth over the surface and let it stand over night before cutting. In the morning cut and wrap in waxed paper.


1 cup granulated sugar 1 cup brown sugar 1/4 cup light corn sirup 1 cup water

1/3 cup butter 1 teaspoon vanilla or lemon extract

Put sugar, sirup and water into a saucepan and set over direct heat. Stir until the sugar is dissolved, then cook without stirring to the stiff ball stage (250° F.). Add fat and cook to the medium crack stage (280° F.), for soft butterscotch, or to the hard crack stage (300° F.) for brittle candy. Remove from fire, add the flavoring and pour on a greased slab. Mark while still warm and when cold break into pieces.