Do not scrape out the kettle, except in making “Salt Water Taffy,” and “French Chewing Taffy,” and then, not too much as it will turn your batch to sugar.
If one of your batches should turn to sugar for you, you will know that you have either turned in the edges too soon or too often, or pulled it when too warm. It should be almost cold when you start to pull.
You may substitute corn syrup for glucose in any of these taffies, but you must use a little more than the recipe calls for. Corn syrup is about ninety per cent glucose.
Wrap these taffies in wax paper if you wish to keep them any length of time, and it will keep them from getting sticky.
STRAWBERRY TAFFY.
If you wish to make a strawberry taffy use the recipe for plain vanilla “Taffy,” and while your batch is on the slab, add enough damask rose coloring, to give it a good pink color; but do not work the batch any more, in mixing in the color, than in making plain vanilla taffy. Add the strawberry flavor while pulling. With the exception of adding the color to this, make it exactly the same as plain “Taffy.”
CHOCOLATE TAFFY.
Use recipe and directions for making plain taffy, and simply add grated chocolate to the batch just after you pour it on the slab, and it will easily melt and work through while folding it.