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"Turkish" Taffy
Turkish Taffy is not really Turkish but it's creator's father, Albert Bonomo,
did emigrate from Turkey.
The big
difference is that when it was cold you could crack it and eat it in small
broken pieces. Before being mass produced and individually packaged
for mass distribution and resale, Bonomo's was sold to Woolworth stores in
large sheets and clerks would use a hammer to break off pieces that were
sold by the pound.
Taffy is actually a French
creation. Therefore, French, or in this case "Turkish" taffy, is a
regular sugar taffy or in the confectionary trade, technically known as a
"short nougat." This is in differentiation from salt water or
molasses-based taffy.
In case you want to try and
whip up a batch, here is a recipe that you will find as similar.
"Turkish" Taffy Recipe
Ingredients:
- 2 cups of white sugar
- 2/3 cup light Karo syrup
- 1/3 cup water
- 2 tablespoons margarine
- 1-3/4 teaspoons vanilla
flavoring (or flavoring of choice)
- food coloring if desired
Instructions:
- Combine sugar, Karo syrup,
water and margarine in large saucepan.
- Bring to a boil over medium
heat, until sugar is dissolved.
- Stir constantly
- Continue to boil until
mixture reaches firm ball stage (270°F on a candy thermometer).
- Remove from heat.
- Stir in desired flavorings
and food color.
- Let mixture stand until
cool enough to handle.
- Pull taffy with well
greased hands until it is light and no longer shiny.
- Spread onto waxed paper and
cut into rectangular (candy bar size) pieces.
or
- Stretch into a rope or coil
about 1/2 inch in diameter and cut into 1/2 inch pieces with scissors.
- Store in airtight
container.
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