Salt Water Taffy

Taffies evoke nostalgia and childhood memories. These chewy delights that are wrapped in wax paper are usually sold alongside candy canes, bonbons, and bubble gums. In particular, salt water taffy is an invention from Atlantic City, New Jersey reputedly by David Bradley whose candy shop was flooded by a major storm in 1883. Since then, it has become a staple souvenir of many coastal resort towns. Modern production is made up of corn syrup, butter, and glycerin. The pulling process, which involves stretching out the mixture, folding it over, and stretching it out again ensures chewiness and lightness to the candy.

Ingredients:
1 ½ cups brown sugar

½ cup corn syrup

3 tablespoons butter

½ cup water

1 ½ teaspoons salt

½ tablespoon glycerin

1 ½ teaspoons vanilla

Vegetable oil

Procedure:

In a saucepan or iron kettle, put together brown sugar, corn, syrup, butter, and water. Bring ingredients to a boil while stirring occasionally. When mixture reaches 124.44°C, or until it forms a hard ball when tested in cold water, add glycerin and salt. Mix well and remove from heat. Pour onto a greased marble
slab and let it cool.

Pull taffy until it is light in color. Add vanilla while pulling. Pull out in round sticks the size of kisses. Lightly oil a pair of scissors. Cut it in pieces of ¾ inch in length. Roll up in waxed paper and twist ends.
 

References:
http://www.cooks.com/rec/view/0,177,134176-246195,00.html

http://en.wikipedia.org/wiki/Salt_water_taffy