Nanas Cream Candy Pulled Taffy Recipes

OLD-TIME TAFFY PULL

Steps:

• Butter one 8 inch square pan; set aside.
• In a 2 quart saucepan over medium heat, combine the sugar, corn syrup, water, butter, cornstarch and salt. Mix together well and bring to a boil. Heat without stirring until a candy thermometer reads 250 degrees F (120 degrees C).
• Remove from heat; stir in vanilla, almond extract, almonds and food color. Pour into pan. Let stand until cool enough to handle. (Taffy should be lukewarm in center as well as at the edges.)
• At this point, fold, double and pull the taffy until it is light in color and stiff. Butter hands lightly if taffy begins to stick. Cut taffy into pieces with scissors and wrap the pieces with plastic wrap to maintain shape.

HONEY CREAM TAFFY

Steps:

• Grease a 15x10x1-in. pan with butter; place in the refrigerator. In a large deep heavy saucepan, combine cream and honey. Add sugar; cook over medium heat and stir with a wooden spoon until sugar is melted and mixture comes to a boil., Cover pan with a tight-fitting lid and boil for 1 minute. Uncover; cook, without stirring, until a candy thermometer reads 290° (soft-crack stage). Remove from the heat and pour into prepared pan (do not scrape sides of saucepan). Cool for 5 minutes. Using a wooden spoon, bring edges of honey mixture into center of pan. Cool 5-10 minutes longer or until cool enough to handle., Using buttered hands, pull and stretch taffy until ridges form. (Taffy will lose its gloss and become light tan in color.) Pull into ropes about 1/2 in. thick. With a buttered kitchen scissors, cut into 1-in. pieces. Wrap individually in plastic wrap or waxed paper.

PULLED TAFFY CANDY CANES

Steps:

• In a large heavy saucepan over low heat, cook sugar, corn syrup, water and cream of tartar until sugar dissolves, stirring frequently. Increase heat to medium and cook until candy thermometer reads 265 degrees F (hard-ball stage), stirring occasionally. Remove from the heat; add extract. Pour half into a buttered 15-in. x 10-in. x 1-in. pan. Add food coloring to remaining mixture; mix well. Pour into another buttered 15-in. x 10-in. x 1-in. pan. Cool 5 minutes or until cool enough to handle. Butter fingers; quickly pull half of the white or red at a time until firm but pliable (the white portion will have a milky color). When taffy is ready for cutting, pull into a 1/4-in. rope. Cut into 6-in. pieces. Twist red and white pieces together; form into canes. Place on waxed paper-lined baking sheets. Cool.

PULLED TAFFY CANDY CANES

Steps:

• In a large heavy saucepan over low heat, cook sugar, corn syrup, water and cream of tartar until sugar dissolves, stirring frequently. Increase heat to medium and cook until candy thermometer reads 265 degrees F (hard-ball stage), stirring occasionally. Remove from the heat; add extract. Pour half into a buttered 15-in. x 10-in. x 1-in. pan. Add food coloring to remaining mixture; mix well. Pour into another buttered 15-in. x 10-in. x 1-in. pan. Cool 5 minutes or until cool enough to handle. Butter fingers; quickly pull half of the white or red at a time until firm but pliable (the white portion will have a milky color). When taffy is ready for cutting, pull into a 1/4-in. rope. Cut into 6-in. pieces. Twist red and white pieces together; form into canes. Place on waxed paper-lined baking sheets. Cool.