“Sexy Guys Cook” is back with another installment.
It’s time to pull on something other than ourselves today. If you will, a little adult humor! For now, I’ll stop with the crude humor. Just for one day. Tomorrow I’ll be hard at it again. It happened again, lol. Anyhow, I thought you might be interested to know that we will be discussing old-fashioned pulled taffy in today’s article. As far as the hardness scale goes, this is a 3/5 recipe. As such, fellas, I urge you to put on your cooking drawers and get to work.
Old-fashioned pulled taffy
1 cup sugar ¾ cup
light corn syrup ⅔ cup
water 2 tablespoons butter or margarine
1 tablespoon cornstarch
1 teaspoon salt
1 teaspoon vanilla
2 teaspoons almond extract
½ cup thinly sliced almonds
10 drops (or more) red food color
Butter baking pan,8x8x2 inches.
Using a 2-quart saucepan, heat sugar, corn syrup, water, butter, cornstarch, and salt over medium heat. Using a candy thermometer, cook for 20 minutes or until mixture forms a hard ball when dropped into cold water.
The mixture should be removed from the heat, stirred in vanilla extract, almond extract, sliced almonds, and food color. Put the mixture back in the pan.
Allow it to stand for 15 to 20 minutes until it has cooled enough to be handled. Once the taffy is lukewarm, it can be folded, doubled, and pulled to form a stiff string. If the taffy sticks, butter their hands lightly. Use scissors to cut up the taffy. The pieces can be wrapped in plastic wrap. It is recommended to wrap your taffy in plastic before putting it in the refrigerator.
If your taffy becomes to stiff to pull simply reheat in over at 325 degrees for 2-3 minutes.
Then there you have it your very own pulled taffy.
Jonathon M. Poe 