Every July 24th, we celebrate Pioneer Day. As part of that celebration, the past couple of years my kids & I have made our own taffy. Yum! It is actually quite a bit of work (I think it took me 3 hours of working from start to finish with two little helpers), but is fun and yummy. If you are low on helpers, I would suggest halving the recipe….or find more friends to help! I originally found this recipe from here, and just modified the cooking temperature a bit so the candy didn’t end up quite as hard.
- 2 c. sugar
- 1-1/2 c. water
- 1 c. light corn syrup
- 1 tsp. salt
- 2 tsp. vegetable glycerine (see note at bottom about this)
- 1 tsp. vanilla
- 2 T. butter
- You will also need kitchen shears, waxed paper (pre-cut into squares – about 2″x2″ each) and a candy thermometer
1. Mix sugar, water, corn syrup, salt and vegetable glycerine in heavy saucepan. Bring to a boil on medium-high heat.
2. Continue boiling until mixture reaches 255 degrees. This should take around 40 minutes, give or take.
3. Take the taffy off, and add the butter and vanilla.
4. Pour onto greased (buttered) cookie sheet and allow to cool until no longer too hot to handle – this will take about 10 minutes.
5.Pull pieces off of the mass of taffy and hand them out to the helpers (if you are lucky!). Pull it into a “snake”, and then fold the ends on top of each other and pull it out again. Repeat the pulling and folding until the taffy is white. Keep your pulled taffy in a “snake” shape until you are able to cut it into smaller pieces, or it will harden in a lump.
6. Cut the taffy “snakes” into bite-sized pieces and wrap each piece in waxed paper.
Enjoy! I would recommend keeping these around room temperature. We have brought the taffy to a picnic to share the last couple of years and it has been 95 degrees outside, and we have put the taffy in full sun…..and the waxed paper eventually melted onto the taffy. Oops! The ones that were kept at home in room temperature were fine.