Old Pulled Taffy Recipes 3/4 cup water 2 cups sugar 1 1/4 cups corn syrup 2 tablespoons butter Flavoring and coloring as desired 1 teaspoon salt Measure 2 cups sugar, l 1/4 cups corn syrup, 3/4 cup water, 1 teaspoon salt into a saucepan and blend well with a wooden spoon. Place over low heat until sugar has dissolved, stirring continuously. Increase the heat and do not stir during the rest of the cooking. Wash the sides of the pan with a brush or fork covered with muslin and dipped in water, using an upward motion. This will prevent the formation of crystals which might cause the candy to sugar. After the syrup boils put in the candy thermometer, and when the thermometer registers 265 degrees, remove candy from heat. Add 2 tablespoons butter and stir very gently. Divide the taffy into three parts; you’ll add different flavors and coloring to each one during the pulling process. Grease your hands generously with a stick of unsalted butter to prevent the fresh taffy from sticking to fingers. Once the taffy has cooled enough to handle, it’s time to start pulling. Pull out to about 12 inches. Then fold the taffy back from the one hand to the other, catching the center, and then pulling again. If you’re adding food coloring and flavoring, pause briefly after a few pulls to add a drop or two to the mixture, folding the mixture over on the color and flavor. Continue to pull until the color and flavor are thoroughly mixed in. When your taffy is very hard to pull and holds its shape when laid out on a platter, it’s ready to cut into pieces. Rub a pair of kitchen scissors with unsalted butter, and then cut the hardened taffy into bite-size pieces and wrap. Store in a airtight container and enjoy.
Posted on: Tue, 18 Nov 2014 17:29:13 +0000
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