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

Ingredients

• 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

Directions

• 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.