One of my husband’s favorite childhood memories comes from a taffy pull. Having never experienced this myself, I thought this would be the perfect ending to a spring break week.
So we looked at several salt water taffy recipes and they all seemed relatively straight forward. Essentially sugar, corn syrup, and flavoring. We swung by Hobby Lobby with coupons in hand, and to my delight, found butter rum and raspberry flavoring oils in the candy section. The thought of butter rum taffy still makes my mouth water.
The whole family assisted in preparing ingredients, buttering pans, and readying waxed paper. I inserted the candy thermometer, followed the directions and started stirring. And kept stirring. Thirty minutes later, I begged for respite. Then I provided respite for the respite-provider.
Forty-five minutes later the candy thermometer finally, mercifully reached the temperature the recipe instructed. I now suspect that my candy thermometer is a worthless piece of glass.
We quickly poured the hot liquid into three different bowls waiting with flavorings (vanilla, raspberry, and the oh so good smelling butter rum).Within minutes, I picked up the “taffy” but it started snapping as I pulled. I enlisted hubby and the kids to pull. Snap, snap, snap.
Sigh. It smelled so good, it looked so good, and it tasted good if I gave someone a hunk to lick. “Don’t bite it! You’ll chip a tooth!”
Turns out that there is a science behind salt water taffy. Once the sugar is crystallized, you don’t stir anymore (my arms are so mad at me for not knowing this), and you let it bubble until you reach the appropriate temperature, assuming you have a trustworthy candy thermometer. Others seemed to stir with good results, but used the cold-water method.
So, if we try again, I’ll try this recipe. Feel free to join us for the taffy-pull but be prepared for it to turn into a stick-candy pull.
Have you made it successfully? Offer us some tips!