Stretch Candy (Taffy) - Grandma Ellen

Stretch candy was a favorite activity that the Stringham family made often for family home evening.

Note:  Before you make candy you need to calibrate your candy thermometer. This needs to be done each time you cook since differences in weather and elevation changes the temperature on a thermometer.  Clip your thermometer to a large saucepan filled with plenty of water.  Bring to a boil for 10 minutes. Write down the temperature of your thermometer.  Water boils at 212 degrees F. at sea level.  All recipes for candy are calibrated to that temperature.  If your water boils at a different temperature, subtract or add the degrees to the candy recipe.  For this recipe, if it boils at 202 degrees then you would subtract 10 degrees from the 270 degree instructions and only cook to 260 degrees.

3 cups sugar
1 cup water
3 tablespoons white vinegar
1 pinch of salt
flavoring extract, of choice
food coloring, of choice

In a saucepan over medium heat combine sugar, vinegar and water.  Cook and stir until sugar is dissolved and the mixture comes to a boil,  If there are any sugar crystals that are not dissolved, wash down with a brush and cold water, then cover with a lid for a minute or so to make sure all crystals are dissolved.  This is very important. If there are any sugar crystals  undissolved the nougat will turn to sugar.

After the candy boils, raise heat to medium high. Add salt.  Cook without stirring to a crack stage (it cracks when a small amount is put in cold water), or 270 degrees F on a thermometer.  Remove from heat immediately. DO NOT STIR THE CANDY after it boils.

Pour the taffy onto a generously buttered baking dish or cookie sheet.  As the candy cools, occasionally take the outside area and pull it into the middle of the dish (use a buttered rubber spatula so you don't burn your fingers). When it gets cool enough to handle add a few drops of food coloring and flavoring extract. Generously butter your hands and pick up the candy. (or wear plastic gloves). Taffy is very hot and can burn your hands.

Stretch it with your hands, pulling it out to shoulder length.  Twist the taffy together  by putting the two ends together.  Grasp the other and and pull again.  Repeat over and over again.  The more you stretch the candy the more air it gets into it and the softer it will be. If this is done correctly the taffy will increase in size and become lighter.  

When it starts to set and loses its glossy effect, make a rope 1/2 inch in diameter of the candy and place it on wax paper.  Scor each individual piece of candy about every inch or so with a knife, and turn over and break into pieces hitting it with the back of the knife.