In The Kitchen:

Taffy-like candy melts in your mouth

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By Robin McDaniel
Blount Today

Don’t save the candy-making for the holidays. When the weather is cold or dreary, it’s a perfect time to make candy. We call this family recipe -- handed down from my grandmother Hazel Rogers -- Mamaw’s Pull Candy.

A marble slab is a really good thing to have when making this candy, but a lightly-buttered cookie sheet that has been chilled will work. The good thing about the marble is that it holds the cold really well. I put mine outside for a few hours and then bring it in when the candy is boiling.

As the Blount Today crew sampled this candy, we began to wonder what the difference was between this melty candy and
taffy. A quick Internet check showed us: Pulled taffy has corn syrup, which gives it the chewy texture.

These mints actually melt in you mouth with a smooth, creamy texture.

As for the flavorings, choose your favorite. It only takes a couple of drops of the candy or baking oils. The oils are stronger than extracts, and Lorann brand is my favorite. You can find all kinds of flavors at Hobby Lobby, as well as many of the drug stores. They come in 1 ounce bottles and you can get peppermint, cinnamon, wintergreen, crème de menthe, strawberry, butter rum, root beer, lemon, raspberry and others. Add a few drops of food coloring to match your flavor.

Mamaw’s Pull Candy

3 cups sugar
1 cup water
3 Tablespoons butter (not margarine)
2 drops flavoring oil
2 drops food coloring

Bring water and butter to a boil, stirring constantly. Add sugar. Stir and cook over medium-high heat until the mixture starts to boil. Stop stirring. Put candy thermometer into mixture and cook to 258-260 degrees, without stirring.

Take off heat and pour onto chilled marble slab that has been lightly buttered. Add a couple of drops of any flavored candy or baking oils and a couple drops of food coloring, if desired. For a light, buttery flavor, omit flavoring oil.

Cool candy for 1 to 2 minutes or as soon as you can handle it. Turn the edges to the inside so the candy cools uniformly.
Candy will be very warm, but take off marble slab as soon as possible.

Lightly butter clean, cool palms. Start pulling candy until it begins to lose its gloss. This takes several minutes, and it gets harder to pull, so be patient.

Stretch out into a long strand. Cut into 1-inch pieces with lightly buttered scissors.

This candy appears taffy-like at first, but will turn creamy. Each batch is different. Some will cream within an hour, others, overnight.

HINT: Candy is easier to pull in a cool room but will cream quicker in a warm room.

Don’t get discouraged if your first batch doesn’t come out right. I’ve thrown many away, but, keep trying, and your reward will be old-fashion creamy puffs of sweetness.

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