Nanas Cream Candy Pulled Taffy Food

KENTUCKY CREAM PULLED CANDY

Steps:

• Gather the ingredients.
• Prepare two saucepans, one large in which you'll put the sugar and boiling water, and another one for milk, baking soda, and butter.
• Place the first saucepan with boiling water and sugar over low heat. Using a candy thermometer, let the mixture reach 234 F or softball stage .
• Place the second saucepan with milk, baking soda, and butter over medium heat. Bring just to the boiling point.
• When the first mixture of water and sugar gets to soft-ball stage, add the second mixture. Continue cooking until the mixture has reached 258 F or hard-ball stage .
• Remove the mixture from the stove and add 1 teaspoon of vanilla.
• With extreme care of not burning yourself, pour the mixture onto a buttered marble slab. Begin to pull as soon as the candy is cool enough to handle with hands. Alternatively, you can use a candy hook to stretch and pull the candy, or request a helping hand. If that's the case, cut the mixture in 2 so each person has a better chance at thoroughly pulling and stretching the mixture.
• Pull until candy begins to harden.
• Stretch into a long, thin rope and cut with scissors into a candy-like size.
• If using powdered sugar, place it into a big bowl and roll each piece into the sugar.
• Let the candies cool overnight (or allow at least 3 hours of resting time) so they achieve the wanted cream texture. Be mindful of not placing them too close together as they will stick to one another.
• Wrap in cellophane wrappers.
• Enjoy!

NANA'S CREAM CANDY (PULLED TAFFY)

Steps:

• 1. Put all ingredients except the vanilla (or whatever flavor you use) and butter into a heavy sauce pan.
• 2. Bring your taffy to a boil over medium high heat. Let it keep on a boiling until your candy thermometer reaches 258 degrees. This should take about 35-40 minutes. (if you put a bit of taffy on a spoon and run some cold water over the top it should look kind of stiff if it is ready to go..over cooking makes it hard to pull and under cooking makes it too sticky to pull)
• 3. Remove taffy from heat and add vanilla. Then add butter and stir until all the butter has melted.
• 4. Butter a cookie sheet and Pour the taffy onto the sheet (it should be a golden yellowish color)
• 5. Let taffy cool until it is cool enough to handle. Now pinch taffy on sheet into about 12 seperate sections. (little circlish shapes on the sheet)
• 6. When the candy is cool enough to pick up everyone gets a piece and it is time to start pulling and folding. Pull and stretch the taffy and then fold it into itself. pull and fold over and over until your taffy is a nice white color.
• 7. Now stretch these pieces into ropes and put on wax paper. Now break it into pieces and wrap in wax paper twisted at edges. (A grandma tip: hold rope in palm of your hand and tap it with the back end of a butter knife or similiar object. this should break the taffy easily.
• 8. Note: If adding food coloring to taffy add it at the same time you add the flavoring.

OLD FASHIONED PULL TAFFY

Steps:

• 1. Combine first 4 ingredients in a heavy saucepan. Bring to a boil over medium heat stirring constantly. Continue to cook to a hard ball stage, 260 degrees on candy thermometer..or until a small amount of syrup mixture forms a ball in COLD water.
• 2. Remove from heat, stir in baking soda and vanilla. Beat until smooth and creamy. Pour into a buttered pan. Let stand until cool enough to handle. Don't wait too long, or it will harden on you.
• 3. Take it in your hands and pull and stretch with your fingers until satiny and light in color. Pull into long strips about 3/4 inch in diameter, (long rope like look) and then cut into 1 inch pieces with scissors. Wrap each individual piece in wax paper..and twist on each end. Makes about 1 1/4 lbs. of taffy.

VINEGAR TAFFY

Steps:

• Butter a baking dish and set aside.
• In a large saucepan over medium heat, combine sugar, vinegar, butter, cream of tartar, and salt. Heat, stirring occasionally, until sugar is melted. Do not stir once mixture comes to a boil.
• Cook candy until mixture reaches 250 to 265 degrees F (121 to 129 degrees C) on a candy thermometer, or until a small amount of syrup dropped into cold water forms a rigid ball. Remove from heat and pour into prepared dish.
• Pull taffy by stretching out into a rope with buttered hands, folding the candy over and repeating, until taffy is white and porous and becomes too stiff to pull. Cut into 1-inch pieces with buttered kitchen shears. Wrap taffy pieces in waxed paper and store in an airtight container.

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.

GRANDMA'S TAFFY

Steps:

• In a large saucepan, stir together the sugar and cornstarch. Add the butter, salt, corn syrup and water; mix well. Bring to a boil over medium heat, stirring to mix in butter. Heat to 275 degrees F (134 degrees C), or until a small amount of syrup dropped from a spoon forms hard but pliable threads.
• Remove from heat, and stir in the vanilla, flavored extract and food coloring. Pour into a greased 8x8 inch baking dish. When cooled enough to handle, remove candy from the pan, and pull until it loses its shine and becomes stiff. Pull into ropes, and use scissors to cut into 1 inch pieces. Wrap each piece in waxed paper.