jersey shore saltwater taffy

Mix the sugar and cornstarch in a saucepan. Stir in the corn syrup, butter, water and salt. Cook the mixture over moderate heat until it reaches 254 degrees Fahrenheit on candy thermometer or until a few drops in cold water form hard balls. Remove the pan from the heat, add a few drops of food coloring and flavoring of your choice. For a batch this size you can use 1 teaspoon vanilla or ¼ teaspoon flavoring oil and about 3 drops of food coloring. Pour the taffy onto a buttered platter. Cool the taffy until it can be handled comfortably, about two to three minutes. If it gets too cool, you can warm it in a 350 degree oven for 3 to 4 minutes. Form it into 1 or 2 balls. Liberally butter your hands, and pull the lump of taffy until it is about 15 inches long. Now double it up and pull again. Repeat until it is light in color and firm enough to hold a shape. Stretch it into a rope about ¾ inch in diameter and snip off 1 inch bits with oiled kitchen scissors. Wrap each piece in wax paper.

Per serving: 1521 Calories; 11g Fat (6% calories from fat); 0g Protein; 375g Carbohydrate; 31mg Cholesterol; 25851mg Sodium NOTES : Pulling taffy is an old fashioned art and served as amusing entertainment as well. Taffy pulling parties rewarded its particiapants with sweet treats as well as fun memories. Solo taffy makers permanently attached taffy hooks to their kitchen walls. Jersey saltwater taffy comes in a myriad of flavors like cherry, rum, vanilla, mint and chocolate. What follows is a basic recipe that begs for the addition of your favored extract.

Posted to MC-Recipe Digest V1 #555 by Amy Kurtzman on Apr 5, 1997