Salt Water Taffy
| 1 | cup sugar |
| 2 | tablespoons Argo corn starch |
| ¾ | cup Karo light corn syrup |
| ½ | cup water |
| ½ | teaspoon salt |
| 2 | tablespoons Nucoa or Mazola margarine |
| 2 | teaspoons vanilla |
Grease 9 × 9 × 2-inch cake pan. Mix sugar and corn starch in 1½-quart saucepan. Stir in corn syrup, water and salt. Add margarine. Cook over medium heat, stirring constantly, until mixture boils and sugar is completely dissolved. Continue cooking, without stirring, until temperature reaches 260°F., or until a small amount of mixture dropped into very cold water, forms a ball which is hard enough to hold its shape, yet plastic. Remove from heat. Stir in vanilla. Pour into prepared pan. Let stand until cool enough to handle. Pull with fingers until it has satin-like finish and light color. Pull into long strips, ½ inch wide. Cut 1-inch pieces with scissors. Wrap in waxed paper. Makes about 1 pound.
Peanut Brittle
| 1 | cup Karo light or dark corn syrup |
| 1 | cup sugar |
| ¼ | cup water |
| 2 | tablespoons Mazola or Nucoa margarine |
| 1½ | cups salted peanuts |
| 1 | teaspoon baking soda |
Combine corn syrup, sugar, water and margarine in heavy 2-quart saucepan. Cook over medium heat, stirring constantly until sugar is dissolved and mixture comes to boil. Continue cooking without stirring until temperature reaches 280°F. or until a small amount of mixture dropped into very cold water separates into threads which are hard but not brittle. Gradually stir in salted peanuts so mixture continues to boil. Cook, stirring frequently, until temperature reaches 300°F. or until small amount of mixture dropped into very cold water separates into threads which are hard and brittle. Remove from heat. Add baking soda; blend quickly, but thoroughly. Immediately turn onto heavily greased baking sheet. Spread mixture evenly to edges of baking sheet with a greased metal spatula. Cool. Break into pieces. Makes 1½ pounds.
Caramel Chocolate Skrunch
| 2 | cups corn flakes |
| 1 | cup crisp rice cereal |
| ½ | cup semi-sweet chocolate chips |
| 1 | cup broken nuts |
| ¾ | cup Karo dark corn syrup |
| ¼ | cup sugar |
| 2 | tablespoons Mazola or Nucoa margarine |
| ½ | teaspoon vanilla |
Cut top off of 1-quart milk carton. Combine cereals, chocolate chips and nuts in large bowl; set aside. Combine dark corn syrup, sugar and margarine in saucepan. Stirring constantly, bring to full boil over medium heat and boil 3 minutes. Remove from heat. Cool 10 minutes. Add vanilla. Beat mixture with wooden spoon until mixture turns a light brown and thickens. Pour over cereal mixture. Toss to coat evenly. Press firmly into milk carton. Chill 1 to 2 hours or until set. Loosen with spatula and slip out of carton. (Does not require refrigeration after loaf is set.) Makes about 1 pound.