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Put the first 4 ingredients in a saucepan and boil until a very hardball stage, when a few drops will turn brittle in cold water. Add vanilla or any other flavoring. Pour into buttered pan and when cool enough to handle, take up, and pull quickly, and handle lightly with fingertips. It should become porous. Stretch out on board to harden; cut into strips.
White Taffy
2 cups sugar
2/3-cup water
4 tablespoons butter
2 teaspoons cream of tartar
1 teaspoon flavoring extract (any flavoring you desire)
food coloring (optional)
Put the first 4 ingredients in a saucepan and boil until a very hardball stage, when a few drops will turn brittle in cold water. Add vanilla or any other flavoring. Pour into buttered pan and when cool enough to handle, take up, and pull quickly, and handle lightly with fingertips. It should become porous. Stretch out on board to harden; cut into strips.
