Old Time Taffy Pull Recipes

Steps:

• Butter one 8 inch square pan; set aside.
• In a 2 quart saucepan over medium heat, combine the sugar, corn syrup, water, butter, cornstarch and salt. Mix together well and bring to a boil. Heat without stirring until a candy thermometer reads 250 degrees F (120 degrees C).
• Remove from heat; stir in vanilla, almond extract, almonds and food color. Pour into pan. Let stand until cool enough to handle. (Taffy should be lukewarm in center as well as at the edges.)
• At this point, fold, double and pull the taffy until it is light in color and stiff. Butter hands lightly if taffy begins to stick. Cut taffy into pieces with scissors and wrap the pieces with plastic wrap to maintain shape.

Steps:

• In a large saucepan, stir together the sugar, corn syrup, water, salt, and glycerin with a wooden spoon. Cook over medium heat, stirring now and then until a candy thermometer reads 255 degrees F. Stir in the butter. Pour the mixture onto a greased flat pan and fold over the edges with a spatula to keep them from hardening.
• When the candy is cool enough to handle, brush with lemon juice. Kids grease their hands with butter, take a lump of taffy, and pull and stretch it until it is light and slightly firm. The longer they stretch, pull, and twist the candy, the more air it will have and the closer to beach taffy it will get. The lump can then be cut with scissors into bite-size pieces. When cool, wrap in waxed paper.

Steps:

• Combine ingredients in large,heavy saucepan.
• Bring to boil over medium heat,stirring constantly.
• Continue stirring and cook until mixture reaches soft crack stage (270 degrees on candy thermometer).
• Pour mixture onto cool,buttered surface (a large cookie sheet works).
• Allow to cool slightly,until it can be handled comfortably.
• Here is the fun part,butter your hands,find a partner,pull and twist taffy into ropes, until it lightens in color.
• Break ropes into pieces about 2 inches long.
• wrap pieces in waxed paper and twist ends.

Steps:

• Mix sugar, vinegar, and water in a medium saucepan; stir well before putting on the stove. Cook over low heat about 8 to 10 minutes until it reaches (228F) the softball stage.
• Add butter or margarine and vanilla.
• Pour the mixture into a buttered platter and let it cool enough so you can handle it. Butter your hands well (important! keep enough butter on your hands otherwise you'll stick), pick up the blob and begin to pull it. The more you pull the whiter it gets.
• When it has reached the right consistency, cut into small pieces with a pair of scissors (easier to use for this than a knife.)