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Cream Pull Candy (Taffy) recipe

Remember taffy-pull parties?…probablynot! But you’ve probably heard of them, well this is the candythat set the theme for those parties. Besides being a fun get-togetherand knowing there’s a sweet treat in store, having a ‘taffy pull’when you’re making taffy is especially helpful because you’llhave someone to help you pull the taffy…and hopefully othersto take over when you both tire out.

– And why do you pull taffy? Pulling taffyaerates it, or incorporates many tiny air bubbles throughoutthe candy. This makes it lighter and chewier. Enjoy!

Recipe: Cream Pull Candy(Taffy)

3 cups granulated sugar
1 cup boiling water
1/8 teaspoon baking soda
1/2 teaspoon salt1 cup cream
1/4 cup butter, cut into small bitsConfectioners’ sugar or cornstarchfor dusting

  • Combine sugar, water, baking soda andsalt in a heavy saucepan and stir over low heat until dissolvedand boiling. Cover for about 3 minutes until steam has washedcrystals from sides of the pan. Uncover and cook without stirringto 236°F (110°C) Reduce heat — but not below 225°F(105°C) — while adding gradually the whipping cream andbutter.
  • Cook over moderate heat without stirring,to 257°F (120°C) and pour syrup at once over butteredmarble slab. Hold the pouring edge away from you, and a few inchesabove the slab. Allow syrup to spread over the slab. Do not scrapepot.
  • General taffy-pulling instructions: Allowthe syrup to cool briefly. This is the time to flavor the taffy.Because of the great heat, use flavoring essences based on essentialoils. Sprinkle these over the surface of the hot syrup. Go easy,as they are very strong. If chocolate is to be added, grate iton the buttered slab before pouring. Nuts, fruits and coconutcan be worked in during the pulling process.
  • Begin to work the syrup up into a centralmass, turning it and working it with a candy scraper until itis cool enough to handle with your oiled fingertips. Take carein picking up the mass. It may have cooled on the surface andstill be hot enough to burn as you press down into it. (Taffycooked to 270°F / 130°C should be pulled near a sourceof heat.) When you can gather it up, start pulling it with yourfingertips, allowing a spread of about 18-inches between yourhands. Then fold it back on itself. Repeat this motion rhythmically.As the mass changes from a somewhat sticky, side-whiskered affairto a glistening crystal ribbon, start twisting, while foldingand pulling. Pull until the ridges on the twist begin to holdtheir shape.
  • The candy will have become opaque, firmand elastic but will still retain its satiny finish. Dependingon proper cooking, the weather and your skill, this pulling processmay last from five to twenty minutes.
  • Have ready a surface dusted with confectioners’sugar or cornstarch. Then form the candy into a ball in yourhands and press it into a narrow point at the fingertip end.Grasping the narrow point in one hand, pull it away from therest of the ball into a long rope about one-inch thick. Let therope fall out onto the dusted board like a snake. Cut it intothe size you prefer with well-buttered shears. Let it cool. Ifyou do not want to wrap separately, put it in a rightly coveredtin, dusting and all. Some taffys, especially those heavy incream, will, of their own accord, turn from a pulled chewy consistencyto a creamy one. This happens sometimes a few minutes after cutting,sometimes as long as 12 hours later. After creaming takes place,be sure to wrap the taffys in waxed paper or foil and store themin a closed tin. They dry out readily on exposure to air.

    Makes about 1 1/4 pounds.

    Recipe Source: The Joy of Cooking by IrmaS. Rombauer and Marion Rombauer Becker (Plume Book – New AmericanLibrary)

    How To Make Taffy At Home

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