3 C. water
5 lbs. Karo White Syrup (10 cups)
10 lbs. C&H cane sugar
3 oz. real butter (6 T.)
1/2 block paraffin wax
Place all ingred. in a heavy pan (canner works great)
(Takes 45 min. to boil) Stir only until sugar is melted.
Cook for 1 to 11/2 hours.
Add 3 pkgs. of Knox plain gelatin dissolved in 1/2 C. hot water. Stir until smooth. (Use a strainer if gelatin is lumpy). When the gelatin is added, candy will boil over very easily.
Cook until thermo. reaches 258 degrees.
Cool in well buttered pans.
Butter hands lightly and often. To much at a time will make the candy separate and hard to handle.
Pull 1/2 batch at a time and add flavorings (lemon & vanilla). This will be white.
Pull remaining candy and flavorings and add red food coloring. This will be pink.
At the Glor get-together at Lonnie’s in 2003, cooking time was 5 hours. We began cooking at 2:00 p.m. and finished pulling the taffy at 9:00 p.m.