A great introduction to making taffy.
Our own version of a very traditional recipe.
- 1 cup molasses
- 1 cup white sugar
- 1 cup brown sugar
- 1/2 cup corn syrup
- 1 tbsp butter
- 1 tbsp white vinegar
- 1/2 cup water
- 1 tsp baking soda
- Before you start, gather some supplies you’ll need later: butter a baking sheet, cut out wax paper squares and butter the blades of a pair of kitchen scissors.
- Heat all ingredients except butter and baking soda until it reaches 255F on a candy thermometer and then remove from heat.
- Stir in butter and sprinkle in baking soda, stirring as you add (to avoid clumps).
- Pour onto a buttered baking tray and let cool until you can pick it up. (It’s easier to work the hotter it is, so don’t wait too long.)
- Cover your hands in butter and then pull taffy by twisting and stretching it, and then folding in half. Repeat this motion until the taffy becomes lighter in colour. (If hot enough, the taffy will want to sag and stretch on it’s own.)
- When ready, form into a rope 3/4″ wide and cut into chunks with kitchen scissors. (Make sure you butter the blades beforehand!)
- Wrap in squares of wax paper and twist both ends to close. Store in an airtight container.