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Ingredients

2 cups white sugar ½ cup vinegar 2 tablespoons butter ⅛ teaspoon cream of tartar 1 pinch salt

Nutrition Info

58.5 calories carbohydrate: 13.3 g cholesterol: 2 mg fat: 0.8 g fiber: : - protein: : - saturatedFat: 0.5 g servingSize: - sodium: 5.5 mg sugar: 13.3 g transFat: : - unsaturatedFat: : -

Butter a baking dish and set aside.
In a large saucepan over medium heat, combine sugar, vinegar, butter, cream of tartar, and salt. Heat, stirring occasionally, until sugar is melted. Do not stir once mixture comes to a boil.
Cook candy until mixture reaches 250 to 265 degrees F (121 to 129 degrees C) on a candy thermometer, or until a small amount of syrup dropped into cold water forms a rigid ball. Remove from heat and pour into prepared dish.
Pull taffy by stretching out into a rope with buttered hands, folding the candy over and repeating, until taffy is white and porous and becomes too stiff to pull. Cut into 1-inch pieces with buttered kitchen shears. Wrap taffy pieces in waxed paper and store in an airtight container.

30 pieces

This was one of my mother's recipes.