Welsh Taffy and Fanny (Taffi a Ffani)
- Put the sugar, water, vinegar and butter into a cast iron saucepan and cook them over medium heat, stirring constantly until the sugar has dissolved. Bring the mixture to a boil, and boil it for 15 minutes. Test a teaspoonful of the boiling mixture in cold water; if it hardens at once (soft crack stage) remove the mixture from the heat.
- Pour the bulk of the mixture into a buttered or oiled platter or marble slab, but retain a little in the saucepan, and keep the saucepan in a large pan filled with warm water to prevent the taffy mixture from hardening.
- Grease your hands with butter and, as quickly as possible, pull the poured taffy while it is hot, adding a few drops of peppermint extract while pulling. Continue pulling until the taffy turns a creamy color, then pull it into long, flat strips about 1 inch wide.
- Butter or oil the slab or dish again. Lay the taffy strips on the slab or dish. Pour the reserved taffy mixture in a thin stream onto the taffy strips to form a thin brown line along the center of each one. Cut the taffy into small pieces before it hardens. Makes about 3/4 pound.
- Welsh Fare S. Minwell Tibbott.