Oh WOW, those cherries look positively picture perfect. I bet they make the best pies and jam ever!

This is on the way from the cabin to the BunkHouse Kitchen. Lovely greens are growing inside for yummy breakfast salads with fresh eggs from the girls who live in the same “neighborhood”.

read your recipe and would like to make this candy but need to know what measure is a T ?

Do you have a recipe for caramel candy (not sauce) that uses ONLY brown sugar and butter? Seems like every recipe on the planet uses cream, or milk, or “vegan drinks” nowadays to make “caramel”.

It sounds very fussy to want the simple recipe, but my great grandmother always made caramel candy for Christmas using only those two ingredients, and I’d like to continue the tradition.

Grandma made it a few times, but never wrote it down, and my mom hasn’t a clue about how it was done. She said she remembers “Grandma used her big wooden spoon, a cast-iron pot, and a wood-burning stove…”, but nothing about proportions.

I would be grateful if anyone can post that recipe. Pretty sure I’m not just dreaming this. 🙂

Back in the day (1940s-1950s), one of my aunts made this candy. She did the pulling outside on a night when there was no humidity; usually in the month of October or November. It’s delicious and I’m happy that I found this recipe. Thank you!

this sound like Edenburg rock my dad used to make it but you start working the cooked syrup sooner after you put it in a cooling pan. He made a pen at the inside of our kithen door and start working the syrup over the pen until the syrup becomming glossy white and if pull it to the bottem and leave it it pull up. You then pull it out and start cutting with a sissor in small cushions. After a day or 2 it melt in your mouth. The secret is to use only the best clean white sugar. Selati will not do. Hullets is the only sugar . And wet weather also do not work with this candy unless you are like me who love the flops.

Hi: I read your comment about not having your grandma’s recipe for
vinegar taffy. I don’t know how to get
A recipe I pinned to you, but it has
1/2 cup vinegar in it. If you can get to
my “Candy” pins. 🙂
Millie Hubbs

Thank you, Thank you, Thank you!!! I ate this when I was a child and always wanted to get the recipe!!! Can’t thank you enough for sharing.

Happy to see this recipe. We called it pull candy and I miss it! Thanks for sharing!

I made this, but it didn’t cream. What did i do wrong?

This sounds like the pull taffy my grandma always made. She would pull it till it turned white and then cut the ropes into small pieces. She kept it in tins and would dust it lightly with confectioners sugar to keep it from sticking. All the neighbor kids would show up when she made it for a little baggie full to take home and enjoy.

Can you add different flavorings to this recipe?

I am not familiar with Miso use but this recipe looks delicious. One dish meals are the best!

Too cute❤️

I just love playing with my food ! and the japanese bento boxes bring it to an artform. I like alot of color- for instance my brightly dyed with neon colors hard boiled Easter eggs just seem to taste better altho I am pretty tired of them now a week in. But not to worry I am about to make the local PA Dutch pickled red beet eggs, they turn a gorgeous color of red and when sliced open the yellow centers just make it even lovelier. the” quick and dirty” ( southern for easy ) way is to buy a quality jarred pickled beet ( I like our local ” Aunt Nellies ” brand with the old fashioned label and a farm in the background. Just dump it in a large jar with peeled hard boiled eggs. Leave them in fridge a day or so and then feast, they keep just about forever too.

It’s interesting to think about food being appealing visually in order to make it taste better, but the more I think about it the more it makes sense. What makes it even more interesting is that everyone finds different things appealing. I am more interested in the second plate full of tacos and have no desire for the white plate full of white cheese and crackers. The link has some interesting facts. I found out my plates are enhancing savory flavors!

I have never made hot cross buns but these bunnies I will have give a try! Love the combine of orange zest and cranberries. I use yeast in bulk, is there a measurement for the amount in a package?