|Ethyl Underwood Meeker - "Auntie"|
"I don't remember ever eating or seeing this candy. The instructions have me thinking it was taffy;" Ginny
2 T. Butter
2 Cups Sugar
½ Cup Cider vinegar
1 Grease plates.
2 Melt butter in heavy saucepan over medium heat.
3 Add sugar and vinegar.
4 Stir until sugar is dissolved.
5 Wash down sides of pan periodically with pastry brush dipped in cold water.
6 Continue cooking until mixture reached 256° F on candy thermometer.
7 Remove from heat.
8 Pour onto well greased counter.
9 As mixture cools fold over itself into the center using a greased spatula.
10 When mixture is cooled enough to handle, grease hands with butter.
11 Pull candy until it is creamy white.
12 Pull into long strips and into inch long pieces with scissors.
13 Put on greased plates to cool.
14 Wrap pieces in waxed paper.
Source: Ethel Underwood Meeker
|Ruth Cole Jackson "Mom"|
"Mom didn't really like to cook but she loved making candy. She was a wizard making candy annually for Christmas. I never tried to make candy until the Christmas after she died in 1995. The first 2 batches I made were like concrete. The third time I succeeded and I felt like mom was with me again!" Ginny
2 Cups Sugar (or 3 cups)
2 Cups Brown sugar (or 3 cups)
1 Cup Half and Half cream (or 1½ cups)
3 T Butter or (4½ tablespoons)
1 1/2 tsp Vanilla (or 2¼ teaspoons)
1 Cup Chopped pecans (or 1½ cups)
1 Grease pan.
2 Put sugar and half and half in pan.
3 Bring to boil over medium-high heat, stirring until mixture begins to boil.
4 Continue cooking without stirring until mixture reaches "soft ball" stage.
5 Remove from heat.
6 Cool to lukewarm.
7 Add butter and vanilla.
8 Beat until mixture loses it's gloss.
9 Add nuts.
10 Pour quickly into pan
Yield: 9" x 9"
Source: Ruth Cole Jackson