Old-fashioned vanilla pull taffy cooked to hard-ball stage, hand-pulled until satiny, and wrapped in waxed paper.
Amish Pull Taffy
Old-fashioned vanilla pull taffy cooked to hard-ball stage, hand-pulled until satiny, and wrapped in waxed paper.
Ingredients
- 1 cup sugar
- 3/4 cup light corn syrup
- 2/3 cup water
- 1 Tbsp cornstarch
- 2 Tbsp butter
- 1 tsp salt
- 2 tsp vanilla
Instructions
- Mix sugar, corn syrup, water, cornstarch, butter, and salt. Heat to boiling over medium heat, stirring constantly.
- Cook without stirring until a small amount dropped into cold water forms a hard ball, or the mixture reaches 256°F on a candy thermometer.
- Remove from heat, add vanilla, and pour into a pan.
- When cool enough to handle, butter your hands and pull the taffy until satiny and stiff; the color will lighten.
- Pull into 1/2-inch-wide strips, cut into pieces about 1 1/2 inches long, and wrap in waxed paper.
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Source: Legacy recipe collection
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