We always had great fun pulling taffy. Ours is even better than the stuff on Mackinac Island. We didn’t have a candy thermometer when my kids were young. We sized it up the old fashioned way, by dropping a small dab into cold water and rolling it around to see if it formed a soft ball. You’ll get the hang of it.
1 bottle white corn syrup
1 cup sugar
1 tsp vanilla
Boil the corn syrup and sugar until it forms a soft ball when a small amount is dropped into cold water. Add vanilla. Pour into a buttered pan and cool it just enough to handle it. Butter your hands. Pull until it’s white and stiff. The taffy can be divided into pieces so everyone can pull. When done, pull into long ropes, let it harden on waxed paper, and cut it into pieces with scissors.
Note: Make butterscotch taffy by using dark corn syrup instead of white.
We all own grinders with ? inch stuffing attachments. Don’t you? If not, you’ll have to find a Yooper and borrow the equipment. You can get sausage casings in the meat department at your favorite grocery store.
1 pound ground pork
2 pounds ground venison
1 pound ground beef
6 potatoes, finely ground
2 onions
1 teaspoon allspice
Salt
Pepper
1 package of sausage casings
Mix all ingredients, stuff with grinder attachment. Drop the sausages into boiling water. Cook for 30 minutes
ABOUT THE AUTHOR
Deb Baker grew up in the Michigan Upper Peninsula with the Finns and Swedes portrayed in
