English Taffy Candy: A Delightful Treat

1. Prepare the Work Area: Line a baking sheet with parchment paper. Lightly grease it with butter or non-stick spray to prevent the taffy from sticking once it sets. Having a clean, organized space will make the candy-making process smoother.
2. Get Your Tools Ready: Keep your candy thermometer and buttered hands nearby. The candy thermometer is essential to ensure the correct temperature for the taffy, and buttering your hands will help prevent the taffy from sticking to them when it’s time to pull.

Cooking the Taffy

1. Combine Ingredients: In a heavy saucepan, add 2 cups of granulated sugar, 1 cup of corn syrup, 1/2 cup of water, and 1/4 teaspoon of salt. Stir the mixture gently to combine. This forms the base of your taffy and will be the syrup that eventually hardens into chewy candy.
2. Cook the Mixture: Place the saucepan over medium heat and bring the mixture to a boil. Stir occasionally to ensure the sugar dissolves completely. Once it starts boiling, stop stirring and attach the candy thermometer to the side of the saucepan, making sure it doesn’t touch the bottom of the pan. Continue boiling until the thermometer reaches 260°F (127°C), also known as the hard-ball stage. This usually takes about 8-10 minutes, depending on your stove.
3. Add Butter: Once the temperature is reached, remove the saucepan from the heat. Stir in 2 tablespoons of unsalted butter and 1 teaspoon of vanilla extract. If you’re adding food coloring, this is the time to do so. Choose a color that complements your flavor, or leave it clear for traditional taffy. Stir until the butter is fully melted and the flavorings are incorporated.

Pulling the Taffy

1. Pour the Taffy: Carefully pour the hot taffy mixture onto the prepared, greased baking sheet. Allow the taffy to cool slightly for a minute or two, just enough to handle but still warm enough to pull.
2. Butter Your Hands: Butter your hands generously to prevent the taffy from sticking. Once the mixture is cool enough to handle, begin pulling the taffy. Stretch the taffy with your hands, fold it back onto itself, and repeat. The more you pull, the lighter and fluffier the taffy will become. Continue pulling until the taffy turns a pale color and becomes too stiff to pull further.
3. Shape the Taffy: Once the taffy is fully pulled, stretch it out into long ropes. Use a sharp knife or kitchen scissors to cut the taffy into small pieces. You can wrap each piece in wax paper for easy storage and serving.

Storage and Serving