- Butter a 15x10x1-inch baking pan; set pan aside. Butter the sides of a heavy 1-1/2-quart saucepan. In the saucepan combine maple-flavored syrup, sugar, corn syrup, and water. Cook over medium heat until boiling, stirring constantly with a wooden spoon to dissolve sugar. This should take about 7 minutes. Avoid splashing mixture on sides of pan. Carefully clip candy thermometer to side of pan.
- Cook over medium-low heat, without stirring, until the thermometer registers 265 degree F, hard-ball stage. Mixture should boil at a moderate, steady rate over the entire surface. Reaching hardball stage should take 35 to 40 minutes. This taffy mixture fills a 1-1/2-quart saucepan, so watch it carefully as it cooks.
- Remove saucepan from heat; remove candy thermometer from saucepan. Stir in the 2 tablespoons butter. Pour the mixture into prepared baking pan. Cool until taffy mixture can be handled easily. This should take about 15 minutes.
- Butter hands; twist and pull candy until it turns a creamy color and is stiff and quite difficult to pull. This should take about 10 minutes. Candy is ready to snip if it cracks when tapped on work surface.
- Divide the candy into fourths; twist and pull each piece into a long strand about 1/2 inch thick. With buttered scissors, snip each strand of taffy into bite-size pieces. Wrap each piece in clear plastic wrap. Makes about 80 pieces or 1-1/4 pounds.
From the Test Kitchen
Up to 1 week ahead prepare and wrap taffy. Store in a cool dry place in a tightly covered container.
Nutrition Facts (Maple Taffy)
- Per serving:
- 29 kcal ,
- 0 g fat
- (0 g sat. fat ,
- 1 mg chol. ,
- 9 mg sodium ,
- 7 g carb. ,
- 0 g fiber ,
- 0 g pro.