Old Fashioned Taffy Pull

Remember taffy-pull parties? Most likely the answer is no, but you've probably heard of them. This is the candy that set the theme for those parties. Besides being a fun get-together and knowing there's a sweet treat in store, having a 'taffy pull' when you're making taffy is especially helpful because you'll have someone to help you pull the taffy—and hopefully others to take over when you both tire out.

And, why do you pull taffy? Pulling taffy aerates it, or incorporates many tiny air bubbles throughout the candy. This makes it lighter and chewier. Enjoy!

Recipe Ingredients:

Cooking Directions:

1. Combine sugar, syrup, vinegar and salt in a large, heavy saucepan over low heat. Stir until the sugar dissolves, cover with a lid briefly to get any sugar crystals off the sides of the pan. Bring to a boil, stirring constantly.
2. Add milk in a thin stream, stirring constantly. Cook to firm ball stage (248°F / 120°C), or until a small amount of mixture is dropped into cold water and forms a ball that holds until pressed. Remove from heat.
3. Pour mixture onto a buttered marble slab or similar surface. As soon as outside edges cool enough to touch, take a small portion of the candy and start stretching or pulling. Use only the tips of your (greased) fingers. Pull until taffy becomes light in color and is no longer sticky.
4. Twist each pulled strip slightly and place on waxed paper. When all the candy is pulled, cut each piece into about 1-inch pieces. Wrap each piece in waxed paper and twist ends. Store in covered container at room temperature.

Makes about 100 pieces.

Variation: Brown Sugar Taffy: Substitute 2 1/4 cups firmly packed brown sugar for the granulated sugar.