Taffy Pull

In September Sister Annette Bell showed us how to make home-made taffy.  We cooked the hot sugars together and poured it on a slab and then the fun began.  We pulled and pulled until it resembled the taffy we knew as kids.  Here are the recipes from Annette Bell.

Vinegar Taffy

2 cups corn syrup (dark or light)                     1 T. vinegar

1 cup sugar                                                      ¼ teas. baking soda                                        

2 T. butter                                                       1 teas. Vanilla

Combine corn syrup, sugar, butter and vinegar and bring to boil over medium heat stirring constantly until sugar dissolves.  Continue cooking until a hard ball stage or 260 degrees.

Remove from heat and stir in soda and vanilla and beat until smooth and creamy.  May add flavorings at this time.  You do not taste a vinegar taste once the candy is cooked.  Pour into buttered pan or onto a buttered marble slab.  When cool enough to handle, pull with fingers until satiny and light colored.  Pull into long strips, cut into 1 inch long strips with scissors and wrap in wax paper.  Makes 1 ½ pounds

*note.  In my attempt to avoid another failure, I cooked mine a little too long.  The taffy should wind up chewy not crunchy

Honey Taffy

1 cup honey

1 cup sugar

1 T. butter

few grains of salt

Boil honey, salt and sugar to hard ball stage (270 degrees~cloudy day, 275 degrees)

Add butter.  Pour into a well buttered pan or onto a buttered marble slab.  Cool until it can be handled and then pull until light and porous.  Cut into pieces and wrap