---------- Recipe via Meal-Master (tm) v8.05
       Title: OLD -TIME TAFFY PULL
  Categories: Candies
       Yield: 1 Servings
 -----------------------------BETH LANE  PXGN54A-----------------------------
       1 c  Sugar
     3/4 c  Light Corn Syrup
     2/3 c  Water
       2 tb Butter or Margarine
       1 tb Cornstarch
       1 ts Salt
       1 ts Vanilla
       2 ts Almond extract
     1/2 c  Thinly sliced almonds
            10 drops (or more) green
            Food coloring;
        Butter baking pan 8 x 8 x 2 inches.  Heat sugar, corn syrup. water,
   butter, cornstarch and salt to boiling in 2-quart saucepan over medium
   heat, stirring constantly. Cook without stirring, until candy thermometer
   registers 256 degrees (or until a small amount of mixture dropped into very
   cold water forms a hard ball), about 20 minutes.
        Remove frm heat; stir in vanilla, almond extract, almonds and food
   color.  Pour into pan.  Let stand until cool enough to handle, 15 to20
   minutes.  (Taffy should be lukewarm in center as well as at the edges.)
        At this point, your guests can fold, double and pull the taffy until
   it is light in color and stiff. Have them butter their hands lightly if
   taffy starts to stick (see note). Cut tffy into pieces with scissors.
   gueests can help wrap the pieces with plactic wrap. (Taffy will lose its
   shape ifnot wrapped.) Makes about 1 pound of taffy.
   NOTE:  If taffy becomes too stiff to pull, reheat in a 350 degree oven 3 to
   5 minutes. DAFFY TAFFY: Omit almond extract, almonds and food color.
   Immediately after removing from heat, stir in the vanilla and 1 package (6
   ounce) semisweet chocolate or butter-scotch chips. Pour into pan; cool. Cut
   into 1 inch squares. shape the candy into rolls, decorate with nuts or wrap
   the squares around miniature marshmallows.
   Recipe from Betty Crocker’s Step by Step Recipes.