[Sca-cooks] Gum taffy WAS What kind of gum do I have?

[Christina Nevin]

	Brighid wrote
	It's "Faludhaj", and is the variant entitled "Its Preparation with
	Sugar".  I added the almond oil, wheat starch and diluted gum
	arabic when the syrup got to the soft ball stage, and cooked it
until
	it got to the hard ball stage.  Then I mixed in slivered almonds and
	poured it out onto a greased marble slab.  After cooling, it had the
	consistency of saltwater taffy.  Next time I will try cooking it
only to
	firm ball stage.  The recipes says only "until it thickens", so I
didn't
	know how much to cook it.

Saluti!
What is saltwater taffy? And what type of consistency does it have?
Ciao
Lucrezia (obvious non-candy maker)


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