Makes: About 5 dozen pieces
Time: About 1 hour
This old-school favorite gets its distinctive texture from lots of pulling and stretching by hand. It’s a good workout, and a fun project to do with kids or friends.
1. Generously grease a rimmed baking sheet or baking dish. Put the sugar, cornstarch, and salt in a large saucepan and stir until combined, then add the corn syrup and ¼ cup water and clip a candy thermometer to the inside, making sure it’s not touching the bottom of the pan. Cook over high heat, stirring occasionally until the mixture comes to a boil; then reduce the heat to medium and cook without stirring until it reaches 260°F (hard-ball stage; see page 346). Remove from the heat and thoroughly mix in the butter, vanilla, and baking soda with a wooden spoon, then pour into the prepared dish.
2. When the taffy is cool enough to handle but still warm, butter your hands and gather it into a ball. (If you’ve got helpers, give each person a piece.) Pull the taffy, stretching it out and folding it back onto itself until it has become opaque and significantly lighter in color, 10 to 15 minutes. Butter your hands as necessary to keep it from sticking.
3. Butter a sharp knife or kitchen scissors and re-grease the baking sheet if necessary. Stretch the taffy into a long rope about ¾ inch in diameter and cut it into bite-sized pieces. Keep the pieces separate on the prepared baking sheet or a greased plate or else they’ll stick together. Wrap each in wax paper and store at room temperature for no more than a week.