Salt Water Sorghum Taffy

1. 1

   In a sauce pan stir the sugars and corn starch to mix.

2. 2

   Add the rest of the ingredients and place the pan over medium high heat. Bring to a boil while stirring.

3. 3

   Once the sugar is dissolved and the mixture is boiling stop stirring. Boil undisturbed until the mixture reaches 270 degrees on a candy thermometer.

4. 4

   Butter a marble slab or a shallow sheet pan. When the candy reaches 270 pour it out onto the slab or into the sheet pan.

5. 5

   Once it is cool enough to handle, butter your hands and start pulling the taffy until it becomes satiny. Cut with buttered scissors into 1 inch pieces and wrap in wax paper.

* Per serving · 4 servings · Values may vary.

No additional tips available.