Want a unique party idea for your child’s birthdayor even
her next weekend sleepover with friends? Try hosting your
own taffy pull. It can get pretty messy, but kids absolutely
love it. Just follow these steps to minimize the mess . . .
and maximize the fun!

1. Stock up on supplies.

If you don’t already own basic candymaking tools, stocking
up is pretty easy. You’ll need a medium-size saucepan
(3 or 4 quarts) with a heavy bottom and straight sides.
You’ll also need a long-handled wooden spoon, a pastry brush
(used to brush off any crystals that might form), and a good
candy thermometer with a metal clamp that attaches to the
side of your saucepan.

Next, go shopping for taffy ingredients. For the recipe
in this article, you’ll need to pick up the following:
sugar, corn syrup, salt, unsalted butter, flavoring extracts
(vanilla, raspberry, and lemon), food coloring (red and yellow
work nicely), flour, wax paper, and candy wrappers.

2. Prepare your kitchen.

If you resign yourself to the fact that this party is going
to get messy, you’ll be in the right mindset to just relax
and let the kids have fun. Still, there are a few simple
steps you can take to minimize the mess.

First, lay down several painter’s cloths, taping the edges
to protect every inch of your floor. Next, sprinkle a light
layer of flour over the painter’s clothsthis will help keep
everyone’s shoes from sticking to the cloths when the
inevitable spills occur. Finally, tape down some wax paper
over the table or countertop where you plan to start your
taffy pull.

3. Make your favorite taffy recipe.

The process of making taffy can be a little tricky for
young ones. I suggest making the taffy yourself, and after
the candy has cooled, call in the kids to start the pulling.

Here’s a classic recipe for saltwater taffy. Try it!

3/4 cup water
2 cups sugar
1 1/4 cups corn syrup
2 tablespoons butter
Flavoring and coloring as desired
1 teaspoon salt

Measure 2 cups sugar, l 1/4 cups corn syrup, 3/4 cup water,
1 teaspoon salt into a saucepan and blend well with a wooden
spoon. Place over low heat until sugar has dissolved,
stirring continuously. Increase the heat and do not stir
during the rest of the cooking. Wash the sides of the pan
with a brush or fork covered with muslin and dipped in
water, using an upward motion. This will prevent the
formation of crystals which might cause the candy to sugar.
After the syrup boils put in the candy thermometer, and when
the thermometer registers 265 degrees, remove candy from
heat. Add 2 tablespoons butter and stir very gently. Divide
the taffy into three parts; you’ll add different flavors
and coloring to each one during the pulling process.

4. Prepare the little ones.

First, have everyone wash his or her hands with lots of
soap and warm water. Then, let them grease their hands
generously with a stick of unsalted butter to prevent the
fresh taffy from sticking to fingers. Don’t use vegetable
oil or margarine for this stepthe flavor when mixed with
taffy isn’t nearly as good as real butter.

5. Let the pulling begin!

Once the taffy has cooled enough to handle, it’s time to
start pulling. Instruct your partygoers to use only their
fingertips to lift the edges of the warm, flowing candy up,
and then to pull out about 12 inches. Then, they’ll quickly
fold the taffy back from the one hand to the other, catching
the center, and then pulling again.

If you’re adding food coloring and flavoring, pause briefly
after a few pulls to add a drop or two to the mixture,
folding the mixture over on the color and flavor. Try using
raspberry flavor with red coloring, lemon flavor with
yellow coloring, and vanilla flavor with no coloring.
Continue to pull until the color and flavor are thoroughly
mixed in.

6. Wrap it up.

When your taffy is very hard to pull and holds its shape
when laid out on a platter, it’s ready to cut into pieces.
Rub a pair of kitchen scissors with unsalted butter, and
then cut the hardened taffy into bite-size pieces. Have the
kids wrap the pieces in candy wrappers, twisting each end.
(You can also use wax paper or colored plastic wrap.)

Now you can fill small baggies with the taffy, and send
each child home with their own homemade party favor!

***********************************************************
Vanessa Kirkland is publisher of the cherished recipe
collection, “Vintage Candy Secrets,” by Virginia Pasley. This
long-lost collection includes 67 vintage recipes for making
delicious old-fashioned candies at home . . . without a
single cooking class.

Find out more at ===>http://www.VintageCandySecrets.com/

***********************************************************

Share This