|
|
Pulling taffy aerates it, or incorporates
many tiny air bubbles throughout the candy. This makes it lighter
and chewier.
Honey Taffy
- 1 cup granulated sugar
- 1/2 cup light corn syrup
1/2 cup honey
- 1/8 teaspoon cream of tarter
2 tablespoons butter
- 1 teaspoon vinegar
- Combine the sugar, syrup, and honey in
a heavy saucepan. Heat until the sugar dissolves. Add the cream
of tartar and cook, stirring constantly, to soft crack stage
285°F (140°C) or until mixture separates into hard but not
brittle threads, about 20 minutes. Remove from heat and stir
in the vinegar and butter.
- Pour mixture onto a buttered marble slab
or similar surface. As soon as outside edges cool enough to touch,
fold to center and make a long roll. Start stretching or pulling
while hot. Pull until honey becomes light and porous and small
strings develop.
- Cut into short pieces and wrap individually
in waxed paper or plastic wrap. Store in sealed container for
at least 2 days to soften.
Makes about 1 pound candy.
loading
|
|
|
