Cooking with food intolerances

Taffy January 12, 2011

Filed under: Dessert — Kathy Brown @ 4:38 am
Tags: , , , , , , , ,

I really wanted candy and it’s hard to find safe flavorings. I emailed Lorann Oils (www.lorannoils.com) and asked them for the ingredients on their flavorings, so I would know which ones were safe for us, and ordered a few.

2 c. safe sugar (I used palm sugar)

2/3 c. water

2 Tbs. palm shortening

2 tsp. cream of tartar

1/4 tsp. flavoring

1/2 tsp. sea salt

Combine water, sugar, salt, and cream of tartar and bring to soft crack stage (260F on candy thermometer). Remove from heat and add flavoring and shortening.  Pour into greased pan and when cool enough to handle, pull quickly between oiled hands (we used canola oil) until it gets lighter in color. Stretch onto a board to harden and cut into pieces. Wrap in wax paper. Keep in sealed container. I’m not sure how long these last since every batch we’ve made has been eaten within 3 days.


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