Wow. It’s been a crazy week around here… but it’s FRIDAY (the 13th), friends, and the weekend is here!!! So whatcha got planned? More importantly, are you “planning in pink”?? Hmmm… Well, no worries. I am here. I will help. Think of this blog post as the inspiration for your “perfectly pretty in pink” weekend… regardless of what you have planned. Yes, friends. Let the pink begin…
So the kids are home today; it’s cold outside; and these are the most beautiful color. Three good reasons to give this old-fashioned (“pretty in pink”) peppermint taffy from Taste of Home, a whirl!! The soft chewy taffy has a milk minty flavor, and it won’t stick to the wrapper.
Prep: 1-3/4 hours + cooling
- 2-1/2 cups sugar
- 1-1/2 cups light corn syrup
- 4 teaspoons white vinegar
- 1/4 teaspoon salt
- 1/2 cup evaporated milk
- 1/4 teaspoon peppermint oil
- Red food coloring
- Butter a 15-in. x 10-in. x 1-in. pan; set aside. In a heavy large saucepan, combine the sugar, corn syrup, vinegar and salt. Cook and stir over low heat until sugar is dissolved. Bring to a boil over medium heat. Slowly add the milk; cook and stir until a candy thermometer reads 248° (firm-ball stage).
- Remove from the heat; stir in peppermint oil and food coloring, keeping face away from mixture, as odor is very strong. Pour into prepared pan. Let stand for 8 minutes or until cool enough to handle.
- With well-buttered fingers, quickly pull candy until firm but pliable (color will become light pink). Pull into a 1/2-in. rope; cut into 1-in. pieces. Wrap each in waxed paper. Yield: 1-3/4 pounds.
Editor’s Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.
Nutritional Facts 1 serving (2 each) equals 174 calories, trace fat (trace saturated fat), 2 mg cholesterol, 66 mg sodium, 44 g carbohydrate, 0 fiber, trace protein.