Hard boil eggs by your favorite method.
Peel eggs immediately and store them in the refridgerator until chilled.
Chop the peeled eggs and divide into bowls.
Pour salt water over the eggs to taste.
Serve immediately.
Melt chocolate and butter in top of
Combine sugar, cornstarch, salt and oil.
Add Karo and water; stir until mixture boils rapidly.
Boil to 252\u00b0 or until, when tested in cold water forms a fairly hard ball.
Add vanilla.
Pour into large platter lightly oiled with mazola; gather taffy into ball and pull.
When light in color and hard to pull; cut in 1/4ths.
Pull each piece into long strand, 1/2 inch thick.
With buttered scissors snip into bite-size pieces.
Wrap in wax paper.
br>Add corn syrup, salt, margarine and water.
Stir to combine
Combine sugar, syrup, water and salt in 2-quart saucepan. Cook
Combine sugar, syrup, salt and water in 2-quart saucepan. Cook
hat consistency you want your taffy.
Wrap in waxed paper
Combine sugar, cornstarch, salt and Mazola.
Add Karo and water; stir until the mixture boils rapidly.
Boil to 252\u00b0 or until when a little is dropped in cold water it forms a fairly hard ball. Flavor.
Pour onto a large buttered platter.
When cool enough to handle, oil the hands with a little Mazola and pull into a rope. Cut into 1-inch pieces.
Combine the sugar, cornstarch, salt and oil.
Add the Karo syrup and water.
Stir until the mixture boils rapidly.
Cook to 252\u00b0 or until a little in cold water forms a fairly firm ball. Flavor and pour onto a large oiled platter.
When cool enough to handle, oiling hands with a little oil, pull into rope and cut in 1 inch pieces.
ugar with cornstarch, corn syrup, water, salt and margarine in a heavy
all is formed in cold water.
AFTER BOILING HAS CEASED
Combine sugar and cornstarch in a large saucepan.
Add syrup, butter, water and salt.
Cook rapidly until it forms a hard ball in cold water.
Pour into lightly buttered shallow pan.
Let stand undisturbed until cool enough to handle.
Sprinkle vanilla over candy.
(Add nuts, if desired.)
Pull until white and glossy.
Lay on waxed paper in long rope and cut into bite-sized pieces.
Blend sugar and cornstarch in saucepan.
Stir in water and honey.
Bring to a boil over medium heat, stirring constantly. Cook to 270\u00b0 to 290\u00b0 on candy thermometer, soft-crack stage.
Stir in salt, vanilla and desired amount of food coloring.
Pour into well-greased shallow pan.
Let stand until cool enough to handle. Pull portions of candy into rope shapes with buttered hands until light colored and stiff.
Cut into 1-inch pieces with scissors, dipping scissors into cold water frequently.
Grease cake pan.
Mix sugar and cornstarch in 1 1/2-quart saucepan.
Stir in Karo, water, salt and margarine.
Cook over medium heat, stirring constantly until boils and sugar is dissolved.
Continue cooking (not stirring) until temperature reaches 260\u00b0 or until a hard but plastic ball is formed.
Remove from heat.
Stir in flavoring (and coloring desired).
all is formed in cold water.
After boiling has ceased
Mix dry ingredients; add water and honey.
Cook to 270\u00b0. Pull.
Mix sugar and cornstarch into a 2-quart saucepan.
Stir in the syrup, water, margarine and salt.
Heat to a hard boil; stir constantly.
Cook for 30 minutes.
Stir in vanilla and food coloring.
Just cool to handle and pull to stretch, then shape while warm.
Then wrap and serve.
Mix sugar, syrup, water, cornstarch, butter and salt in 2-quart pan.
Cook over medium heat, stirring with a wooden spoon until 256\u00b0.
Stir in vanilla and pour into buttered 8-inch pan. When cool, pull until light in color and stiff.
Cut into small pieces and wrap in waxed paper.
br>Stir in corn syrup, water, salt, and margarine.
Place over
Make a sandwich out of your leftover spaghetti.
Top with a slice of velveeta cheese.
Butter both sides of your sandwich and sprinkle the buttered sides with garlic salt.
Grill till golden brown.
Then enjoy, yummy, yummy!