Phenotypes B, C
Fructose Salt Water Taffy


2 cups (dry measured) chrystaline fructose
2 tablespoons cornstarch
1 cup light corn syrup
3/4 cup water
2 tablespoons butter
1 teaspoon salt
LorAnn Gourmet Liquid Food Coloring of choice
1/4 dram (1/4 teaspoon) LorAnn Gourmet Flavoring


In heavy 2 quart sauce pan, mix together fructose and cornstarch. Stir in corn syrup, water, butter, and salt. Place over medium heat until fructose is dissolved. Cover pan and bring to boil 2-3 minutes. Uncover and insert candy thermometer in pan cooking until mixture reaches 266 degrees F. Remove from heat and add flavoring and food coloring. Stir gently and pour onto greased marble slab or lightly greased cookie sheet to begin cooling. When cool enough to handle, grease hands and pull until light in color and a satiny gloss has been achieved. Pull into a long rope and cut sections with scissors. Wrap each piece in wax paper twisting ends. Makes about 50 servings.