YIELD: 40 PIECES
I encourage you to seek out a willing partner if you have one handy to help pull. Not only is it more fun, but it’s a little easier on your upper body as well!
Directions
Grease a small glass baking dish and gather a candy thermometer and waxed paper.
Set aside a bit of margarine or coconut oil for greasing your hands as you pull.
Whisk together the sugar, cornstarch, corn syrup, margarine, water, salt, and glycerin, if using, in a 1-quart saucepan until no lumps remain and heat over medium heat.
Stir constantly until the mixture comes to a boil.
Cook, undisturbed, just until the mixture reaches 265 to 270 °F on your candy thermometer (or Soft Crack Stage if using the Cold Water Method), and then immediately remove from the heat and add the flavoring.
Pour the liquid taffy into the greased baking dish and allow cooling for about 10 minutes, or until easy to handle.
Once you know you won’t burn yourself, grease your (very clean) hands and grab the taffy, and form it into a log.
Begin to stretch and pull at the taffy, creating ropes and then folding and pulling to add air into the candy.
Continue pulling for about 15 minutes, until the color has lightened significantly and feels light and airy, like taffy.
Cut into bite-size pieces and then wrap individually in waxed paper.
Store in an airtight container for up to 1 month.
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Ingredients
1 cup sugar
1 tablespoon cornstarch
½ cup light corn syrup
1 tablespoon non dairy margarine or coconut oil, plus more for your hands as you pull
6 tablespoons water
¼ teaspoon salt
1 teaspoon vegetable glycerin (optional—see note)
½ teaspoon orange oil, lemon oil, or other extract flavoring
