Vada Mrs. Potisk’s receipt “very good” Taffy 2 c. sugar 1 tbsp. vinegar ⅓ c. water 4 tbsp. butter ⅛ tsp. salt 1 tsp. vanilla Into a 2-quart sauce pan, place the sugar, water, salt, vinegar, and butter. Stir until the sugar is dissolved. Put onto the range over medium heat. Stir once in a while until the mixture comes to a boil. Then do not stir any more. Cook without stirring to 270° on the candy thermometer, or to the light crack stage. Remove candy from the range when you are testing it. When the candy is done, stir in the vanilla. Then pour the candy (but do not scrape the pan) onto a buttered platter. Use a large meat platter. Let the candy cool until it is cool enough to handle. Wash your hands. Then butter your fingers and pull the taffy until it is very white and firm. Then pull the rope out until it is quite thin. Cut the candy with kitchen scissors into bite-size pieces and wrap each piece in waxed paper. You’ll have lots of help pulling the taffy. Butter Nut Crunch 1 c. sugar 1½ c. nuts, chopped ½ tsp. salt 1 6-oz. pkg. semi-sweet chocolate pieces ¼ c. water ½ c. butter Butter a cookie sheet. Combine the sugar, salt, water and butter in a heavy sauce pan or medium-size frying pan and mix well. Place onto the range over medium heat. Heat to boiling, stirring often. Cook, stirring all the time, to 285° by the candy thermometer, or to the crack stage. Remove the candy from the heat when testing. When the candy is done, add ½ cup nuts. Pour onto the cookie sheet. Let the candy cool. Heat about a cup of water in a saucepan. Place the semi-sweet chocolate pieces in a small bowl and put the bowl over the hot water. Do not melt chocolate over direct heat, because it will burn very quickly. Spread the melted chocolate, then the remaining nuts over the top of the candy. Break candy into small pieces. 14