75. TAFFY is probably one of the simplest candies that can be made.
Indeed, if candy of this kind is boiled long enough, it is almost
impossible to have unsatisfactory results. Taffies are usually made from
white sugar, but a variety of flavors may be obtained by the use of
different ingredients and flavors. For instance, molasses is used for
some taffies, maple sirup for others, and brown sugar for others, and
all of these offer an opportunity for variety. Then, again, taffy made
from white sugar may be varied by means of many delightful colors and
flavors. Melted chocolate or cocoa also makes a delightful
chocolate-flavored taffy. Recipes for all of these varieties are here
given, together with a number of recipes for closely related
confections, such as butter scotch, glacé nuts and fruits, peanut
brittle, and nut bars.
76. METHODS OF TREATING TAFFY.--Taffy may be poured out in a pan,
allowed to become entirely cold, and then broken into irregular pieces
for serving, or it may be pulled and then cut in small pieces with a
pair of scissors. If it is to be pulled, it should be poured from the
pan in which it is cooked into flat pans or plates and set aside to
cool. As soon as it is cool enough to handle, it may be taken from the
pans and pulled. It will be found that the edges will cool and harden
first. These should be pulled toward the center and folded so that they
will warm against the center and form a new edge. If this is done two or
three times during the cooling, the candy will cool evenly and be ready
to take up into the hands. The pulling may then begin at once. If it has
been cooked enough, it will not stick to the hands during the pulling.
It is usually wise, however, to take the precaution of dusting the hands
with corn starch before starting to pull the candy. Grease should never
be used for this purpose. When taffy is made in quantities, the work of
pulling it is greatly lessened by stretching it over a large hook
fastened securely to a wall.