Recipe courtesy of Stan "The Candy Man" Strickland
Taffy
Total:
55 min
Active:
25 min
Yield:
360 pieces/6 pounds
Level:
Intermediate
Total:
55 min
Active:
25 min
Yield:
360 pieces/6 pounds
Level:
Intermediate

Ingredients

Directions

Special equipment: 4 (15 1/2 by 10 by 1-inch) well-buttered baking pans; table or marble slab, for pulling; yardstick; waxed paper, cut into 2 by 4-inch rectangles, for wrapping and twisting.

In a saucepan, mix together the sugar, corn syrup and butter, stirring over high heat until mixture reaches 240 degrees F on a candy thermometer. Reduce heat and slowly add milk and cook until thermometer reaches 248 degrees F.

Pour mixture onto the 4 buttered baking trays. When taffy is cool enough to handle, butter your hands and bring corners to the center to form into a ball. Take all 4 balls and form into 1 large ball.

Place onto a table or marble slab so you and a helper can start the pulling process. Start folding and stretching your taffy ball. You should pull the taffy from your friend, fold over and over in your hands, then let your friend pull the taffy from you, repeating this process until the taffy turns light in color. Pulling the taffy adds tiny air bubbles throughout the candy, making it lighter and chewier.

Place the taffy on your pulling table/slab, add the color and flavoring, and start the pulling process all over again until the liquids are well incorporated and the taffy is the color you want.

Now you can lay the taffy on the table that has a small amount of cornstarch to keep it from sticking. While still soft, press into a 3/4-inch thick sheet. Take a yardstick and cut a straight line with buttered scissors or knife. Continue cutting the taffy into 1/2 to 3/4-inch wide strips. Cut strips into pieces that you want to wrap, about 2-inches. Begin wrapping the pieces in the waxed paper and twisting the ends.

Cook's Note

*will keep for 6 months in airtight container at room temperature.

food-warnings:home-cook

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