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Old-Fashioned Taffy Pull

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A taffy candy recipe with brown or white sugar, posted by Liz.

Ingredients:

  • 2-1/2 cups sugar
  • 1-1/2 cups light corn syrup
  • 4 teaspoons white vinegar
  • 1/4 teaspoon salt
  • 1/2 cup evaporated milk

Preparation:

Note: Use a candy thermometer for this recipe. For brown sugar candy, substitute 2 1/4 cups firmly packed brown sugar for the white sugar.

Mix all ingredients except milk in heavy saucepan over low heat. Stir often until sugar is completely dissolved. Increase heat and bring mixture to boiling. VERY slowly add the evaporated milk in a thin stream so boiling does not stop.

Put candy thermometer in pan; continue stirring. Cook and stir constantly until mixture reaches 248° (firm ball stage). Dip pastry brush in water and gently brush sides of pan to wash crystals from sides of pan. Do this a few times while candy is cooking. When candy has reached desired temperature, remove from heat, remove thermometer and WITHOUT scraping sides and bottom of pan, pour mixture onto large platter which has been greased with margarine.

Let mixture cool until it is cool enough to handle. Grease your hands with margarine; take a small portion of the candy and begin pulling. Use only the tips of your fingers to pull. Candy should be white in color and no longer feel sticky when it has been pulled enough.

Twist each pulled strip slightly and place on waxed paper. When all the candy is pulled, cut each strip into 1-inch pieces. Wrap each piece in waxed paper and twist ends. You can get special colored paper for this. Store in a container with a tight fitting cover.

Makes about 8 dozen 1-inch pieces.

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