Old-Fashioned Taffy Pull
Taffy pulls are fondly remembered by people who grew up during the first half of the 1900's.
The suspense of waiting for the syrup to cook and then cool just to the right stage was
almost unbearable. When the taffy pulling finally began, it was almost magical to see how the candy
turned from translucent to creamy.
1-cup dark corn syrup
Butter a 15-1/2x10x1 inch baking pan; set aside. In a large heavy saucepan, combine sugar,
corn syrup, water, and salt. Bring to a boil over moderate heat, stirring constantly with a wooden
spoon to dissolve the sugar. (Avoid splashing the mixture onto the sides of the pan.) Boil
for 2 minutes. If using a candy thermometer, clip to the side of the pan, making sure bulb
is immersed but not touching the bottom of the pan.
Cook over medium heat, without stirring, to 265 degrees on a candy thermometer, hard ball stage
(15 to 20 minutes). (Or use this cold water test. Using a spoon, drop a small amount of hot
mixture into very cold, but not icy cold water, Dip your fingers into the water and form mixture
into a ball. Remove the ball from the water, it should flatten but not be deformed under pressure.)
Remove the pan from heat; remove the thermometer from the saucepan. Immediately stir in the
butter and vanilla. Quickly pour mixture into the prepared pan. Set the pan on a wire rack and cool
just until taffy mixture can be handled easily,about 15 to 20 minutes. Carefully check hot taffy
mixture to avoid getting burned. It maybe cool on the surface, but still very hot underneath, so
gather up mixture carefully. You will probably need 3 helpers.
With well buttered hands, divide taffy into fourths and carefully shape warm taffy mixture into 4 balls.
With each person working 1 ball, pull, fold, and twist mixture until it turns a creamy color and is stiff
and difficult to pull,(12 to 16 minutes). To keep taffy from sticking, lightly butter your hands as needed.
Step 5...Taffy is ready to snip when the ends crack off as it is tapped against a work surface. Twist
and pull each piece of taffy into long strands about 1/2-inch thick. Using buttered scissors,
snip each strand of homemade taffy into bite size pieces. Let stand at room temperature for 2-hours to harden.
To store, wrap each piece of homemade taffy in plastic wrap. This prevents the taffy from becoming soft and sticky.
Makes 1-1/2 pounds (48 pieces)
To tell if the taffy is ready to snip, tap it on your work surface. If the candy cracks, cut it into pieces.
If it doesn't crack, pull it for a few more minutes.
Flavorings and color can also be added.