Vintage Recipes

About Taffy

Lemon Sherbet

Back in the 19th century, enjoying a treat of taffy took a lot more than grabbing a piece out of a bag or box. You first had to work for it. It had to be stretched and pulled to let air get into the mixture. Did you know that people would gather together and have taffy pulling parties? These parties were sometimes referred to simply as, "Pull Parties". Kids loved them - of all ages!


Three cups of granulated sugar, one cup of cold water, three tablespoonfuls of vinegar. Cook without stirring until it threads; add one tablespoonful of vanilla; let cool; pull until white; cut into small squares.


Three cups brown sugar, one cup water, one cup white sugar, one tablespoonful vinegar. When nearly done, add one tablespoonful vanilla. Pour into buttered tins.

Extra: Butter Taffy (From the 1918 Fanny Farmer CookbooK)

2 cups light brown sugar
2 tablespoons water
1/4 cup molasses
1/4 cup molasses
7/8 teaspoon salt
2 tablespoons vinegar
1/4 cup butter
2 tablespoons vanilla
Boil first five ingredients until, when tried in cold water mixture will become brittle. When nearly done, add butter, and just before turning into pan, vanilla. Cool and mark in squares.