Pulling Taffy


Thick taffy mixture is pulled with buttered hands till the right consistency is reached.

After a taffy mixture is cooked to the recommended temperature, pour it out of the saucepan and onto a platter or marble slab, or into a buttered baking pan. Allow the mixture to cool just enough so that it can be handled easily. Check the hot taffy mixture cautiously to guard against burns. It may be cool on the surface, but extremely hot underneath, so gather up the taffy mixture carefully.

With buttered hands, begin pulling, folding, and twisting the taffy mixture till it turns a creamy color and is stiff and quite difficult to pull. The time will depend on several factors: (1) the temperature of the candy. (2) the room temperature, and (3) the speed at which the candy is pulled.

The candy is ready to snip when the end cracks off as the candy is tapped against a work surface.

Kneading Fondant

The primary objective in fondant-making is to work the candy into a smooth, creamy mass.

After the candy mixture is cooked to 240 degrees F. (soft-ball stage), carefully pour the mixture out of the saucepan and onto a platter or marble slab. Do not scrape the saucepan.

Allow the mixture to stand, undisturbed, till it is slightly warm to the touch. Then begin working the fondant mixture with a wooden spoon or paddle by scraping the mixture from the edge of the platter or marble slab toward the center. When you begin, the fondant mixture will be very thick and translucent. Continue working the fondant till it becomes creamy, opaque, and stiff. You'll need to work the fondant mixture about 10 minutes.

Allow the mixture to stand, undisturbed, till it is slightly warm to the touch. Then begin working the fondant mixture with a wooden spoon or paddle by scraping the mixture from the edge of the platter or marble slab toward the center. When you begin, the fondant mixture will be very thick and translucent. Continue working the fondant till it becomes creamy, opaque, and stiff. You'll need to work the fondant mixture about 10 minutes.

Gather the fondant into a ball and knead it till it's smooth and free of lumps. This should take about 5 minutes more. Wrap the fondant in clear plastic wrap and let it stand (to ripen) at room temperature for 24 hours. This ripening is necessary for smooth, creamy, and pliable fondant.

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