If you like taffy, this recipe is for you! It is versatile and, depending on the degree that you cook it, can be creamy chewy bits or even a delicious hard-candy treat. Give it a try today for a treat sure to satisfy any sweet tooth!
CandiAnne’s Note: We were stationed at Fort Drum, NY for 4 1/2 years and maple weekend is a huge thing there. You can visit numerous producers, taste their wares, and grab some syrup or other goodies on your way out. In 2007 while visiting the various producers I picked up a bunch of recipe pages on all sorts of categories that were put out by Eat Smart New York which is part of the Cornell Cooperative Extension. These pages were funded by them and the USDA Food Stamp Program.
Ingredients
Instructions
- Boil to 260F (127C).
- Pour without scraping into well-buttered shallow pan floating on cold water.
- As soon as edges cool, fold into center.
- When pulled, stretch into rope and cut into "bits." These taffy pieces will become the creamiest "bits."
Notes
1. If you boil to 260 as the recipe calls for, you will get the hard candy version.
2. If you desire a true taffy, stop when you reach 220F (177C), then you will end up with a true taffy.
3. Make sure you butter your pan VERY well as this will prevent sticking. Also remember to butter well whatever utensil you will use to fold the edges in until it is cool enough to handle.
4. The water needs to be cold, but not iced.