Hard Maple Taffy
Serves: 5
Jacklyn McClure
1 January 1970
Based on User reviews:
36
Spice
51
Sweetness
43
Sourness
39
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 cup
Vegetable Oil2 tbsps
Unsalted Butter (softened)1.25 cups
Sugar1 cup
Light Corn Syrup6 tbsps
Water1 tsp
Salt1 tsp
Baking Soda1 cup
Heavy Cream1 tsp
Maple ExtractDirections:
1
Oil a large marble slab or other heatproof work surface (see note, above), a bench knife (see note, above), a large knife (not serrated), and scissors
2
Line 2 large baking sheets with parchment paper
3
Cut butter into bits
4
In a 3- or 4-quart saucepan cook maple syrup over low heat until reduced to 1/4 cup, about 10 minutes
5
Add sugar, corn syrup, water, salt, and baking soda and cook, stirring with a wooden spoon, until sugar is completely dissolved, about 10 minutes
6
Increase heat to moderate and cook mixture, without stirring, until a candy or digital thermometer registers 235°F
7
Add cream, butter, and extract and boil, without stirring, until thermometer registers 255°F
8
, about 10 minutes
9
Remove pan from heat and immediately pour mixture onto oiled work surface
10
Cool mixture 2 minutes (do not touch mixture; it will be very hot)
11
With oiled bench knife lift and fold edges of candy toward center to form a 4- by 2-inch loaf
12
With bench knife continuously flip loaf over until barely cool enough to handle
13
With oiled hands pick up taffy
14
Working over work surface, pull ends of taffy loaf away from each other and bring hands together to fold in half
15
(Use caution because taffy will be cooler on surface than in center; it will cool and harden rapidly as it is pulled
16
) Release one hand and with it pick up folded end of taffy
17
Holding ends and working rhythmically, continue to pull and fold taffy (it will turn from a sticky mass to a golden, streaked ribbon) until it begins to feel firm and starts to harden
18
Put taffy down on work surface and pull into a 20-inch length
19
With oiled knife cut taffy into fourths
20
Pull and twist each fourth into an even 15-inch "rope," about 1/4 inch thick
21
With oiled scissors cut taffy ropes into 3/4-inch pieces and arrange in one layer, without touching, on baking sheets
22
Let taffy stand at room temperature until hard, about 1 hour
23
Individually wrap taffy pieces in wax paper or candy wrappers or layer between sheets of parchment paper in an airtight container
24
Taffy keeps at cool room temperature 2 weeks
25
Oil a large marble slab or other heatproof work surface (see note, above), a bench knife (see note, above), a large knife (not serrated), and scissors
26
Line 2 large baking sheets with parchment paper
27
Cut butter into bits
28
In a 3- or 4-quart saucepan cook maple syrup over low heat until reduced to 1/4 cup, about 10 minutes
29
Add sugar, corn syrup, water, salt, and baking soda and cook, stirring with a wooden spoon, until sugar is completely dissolved, about 10 minutes
30
Increase heat to moderate and cook mixture, without stirring, until a candy or digital thermometer registers 235°F
31
Add cream, butter, and extract and boil, without stirring, until thermometer registers 255°F
32
, about 10 minutes
33
Remove pan from heat and immediately pour mixture onto oiled work surface
34
Cool mixture 2 minutes (do not touch mixture; it will be very hot)
35
With oiled bench knife lift and fold edges of candy toward center to form a 4- by 2-inch loaf
36
With bench knife continuously flip loaf over until barely cool enough to handle
37
With oiled hands pick up taffy
38
Working over work surface, pull ends of taffy loaf away from each other and bring hands together to fold in half
39
(Use caution because taffy will be cooler on surface than in center; it will cool and harden rapidly as it is pulled
40
) Release one hand and with it pick up folded end of taffy
41
Holding ends and working rhythmically, continue to pull and fold taffy (it will turn from a sticky mass to a golden, streaked ribbon) until it begins to feel firm and starts to harden
42
Put taffy down on work surface and pull into a 20-inch length
43
With oiled knife cut taffy into fourths
44
Pull and twist each fourth into an even 15-inch "rope," about 1/4 inch thick
45
With oiled scissors cut taffy ropes into 3/4-inch pieces and arrange in one layer, without touching, on baking sheets
46
Let taffy stand at room temperature until hard, about 1 hour
47
Individually wrap taffy pieces in wax paper or candy wrappers or layer between sheets of parchment paper in an airtight container
48
Taffy keeps at cool room temperature 2 weeks