In pulling candy on a hook, first get it up in a ball on the slab,
after it has cooled, lay it on the hook and pull it down as far as
possible with both hands, then catch hold of the end with one hand, and
with the other hand take hold of the batch about two thirds of the way
up toward the hook, and then throw the part between your hands up over
the hook with a quick motion, then pull batch down again and continue
in this manner until it is very white. It is best to pour the flavoring
on it when about half pulled, and it will work through the batch by the
time it is finished.
Use a little corn starch on the hands quite often while pulling any
kind of taffy, to keep them from sticking to the taffy.
Do not scrape out the kettle, except in making “Salt Water Taffy,” and
“French Chewing Taffy,” and then, not too much as it will turn your
batch to sugar.
If one of your batches should turn to sugar for you, you will know that
you have either turned in the edges too soon or too often, or pulled it
when too warm. It should be almost cold when you start to pull.
You may substitute corn syrup for glucose in any of these taffies, but
you must use a little more than the recipe calls for. Corn syrup is
about ninety per cent glucose.
Wrap these taffies in wax paper if you wish to keep them any length of
time, and it will keep them from getting sticky.