f parchment paper.
Place taffy candy pieces onto a microwave
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
egrees C).
To Make Taffy: In a small bowl combine
arm water to prevent the taffy mixture from hardening.
Grease
ooler edges of taffy onto the center (The taffy will become firmer
n cookie sheet.
Allow taffy to cool completely before serving
ntil cool enough to handle. (Taffy should be lukewarm in center
erson who will be pulling taffy.
Combine sugar, corn syrup
ew helpers to pull the taffy with buttered hands until the
Combine sugar, water and vinegar in a saucepan.
Stir over low heat until dissolved, then boil without stirring until a small amount hardens when dropped into a glass of cold water.
Flavor with vanilla.
Pour into buttered plates and put a square of chocolate into the middle of each plate.
Let cool until it can be handled.
Pull the taffy until chocolate is pulled into taffy and is uniform color.
Cut into one-inch squares. Children love to help make this taffy!
ake a handful of the taffy from the pans (it will
nto prepared dish.
Pull taffy by stretching out into a
nough to handle, fold the taffy in half, then pull to
Put all ingredients
except gelatin in a deep pan.
Put gelatin (dissolved in
1/4\tcup
water) in when taffy is about done.
Continue cooking until a hard thread forms when dropped in cold water.
Pour
onto
a\tbuttered
cookie
sheet to cool until you can
handle
it.
Work\t1
teaspoon
vanilla in with taffy while pulling. Pull until taffy is a light color.
Melt butter; add sugar and vinegar.
Stir well over medium-high heat.
Boil until tests brittle in cool water (spins a long thread from spoon).
Butter hands and pour taffy onto buttered plate to cool.
Taffy must be pulled by hand and twisted. Pull into size of pencil in long ropes.
Taffy will be white.
Combine all ingredients, except flavoring, in a saucepan. Cook without stirring to 268\u00b0 to 270\u00b0 or between the very hard ball and light crack stage.
Add choice of flavoring.
Pour candy into a large buttered platter.
Cool until finger imprints can be seen or until candy can be handled.
Butter hands; pull taffy. Repeat until taffy has a satin-like sheen.
Form into shapes, roll or braids.
Cut into bite-size pieces.