Making Pull Candy - the Old Fashioned Way -- By Chloe Tuttle

Old Fashioned Pull Candy is still the best!
My mother called this wonderful confection pull candy or stewed sugar. Some folks
call it taffy. When she described a child’s pretty blond hair she would say it was the
color of stewed sugar — a gorgeous translucent white color with a faint golden tint.
Ingredients:
2 cups sugar
1/4 cup water
1/4 cup cider vinegar
Soft butter for greasing hands and cooling surface
– at least a stick of butter
Instructions
You will need a candy thermometer for this reci-
pe.
Stir together the sugar, water and vinegar in a
heavy saucepan. Clip on candy thermometer and
don’t let it touch the bottom of the cooking pan.
Heat the sugar syrup until the candy thermometer
reaches the hard ball stage or 260-265 degrees.
Don’t stir while it is cooking.
Slowly pour the syrup onto a buttered surface like
a large cutting board. Be very careful — this is a
molten mass of hot syrup. DO NOT scrape bowl.
Just let whatever candy comes out, come out.
Allow candy to cool for a few minutes.
As soon as the syrup is slightly cooled, scrape it
into a large ball. If you are going
to add any fl avorings like vanilla
or peppermint, now is the time to
do this. Flip the ball of candy over
several times using some sort of
scraper like a candy scraper.
When it is cool enough to handle,
gather the ball of candy into your well-greased
hands and pull the candy using both hands until
you have reached as far as you can. Fold the
pulled part over and repeat. Do this for about 4-5
minutes or until the candy is getting stiff and has
turned a beautiful white color.
Once this happens, pull out a long rope of candy
about 1/2? thick. You can twist this if you want a
twisted look for your candy. Lay it out on waxed
paper to cool.
When it has thoroughly cooled, break it into 1
1/2 ” pieces. Wrap each piece of candy in waxed
paper and store in airtight container.
Yield: 50 pieces about 1 1/2 “-2” long

https://chloesblog.bigmill.com/pull-candy-recipe/

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