#569 - Walnut Taffy

(by Aunt Hazel [Haupt] Herman)

2 cups King syrup
2 1/2 cups white sugar
2 TBSP cider vinegar
2 TBSP butter
1 tsp. vanilla
butter
1 cup cold water (for testing taffy)
1 cup chopped black walnuts (optional)

In a large iron skillet add King syrup, white sugar, and vinegar--stir constantly over medium heat until mixture is boiling. Once boiling stir constantly and cook for about 20 minutes. Take out a spoonful and drop it into the test water--if it makes noise (cracks) it's done. If not cook longer and retest. Remove from heat, add 2 TBSP butter, vanilla and walnuts--stir well until butter is melted. Pour hot mixture on to a well buttered 14" x 10" cookie sheet (cookie sheet must have at least a 5/8" lip). Let it cool completely--usually takes a few hours until it hardens. Once cool use a butter knife to loosen the edge. Take pan over to the sink and turn entire taffy upside down and place it on top of the pan. Use the butter knife handle to crack the taffy into bite sized pieces. Place taffy pieces into a container and keep refrigerated. This taffy is not for chewing.