When I was growing up, old-fashioned taffy pulling was a family-favorite activity. This story starts way back when my mom and dad were first married, in 1947, and their first apartment. It wasn’t long after they were settled into marriage that dad began taffy-making. Here’s a great picture of him, decked out in his “chef” attire, pulling taffy, in 1947 in their first apartment! I have no idea where this recipe came from but it’s damn old, and the only one we ever used!
My dad loved taffy, but I think he loved the process of making it much more. This is one recipe that was dad’s all alone, and typically made on a gloomy winter Sunday. Taffy-making was one of three favorite “gloomy winter Sunday” activities, along with cinnamon rolls and fried cake donuts.
Dad would stand over the stove, heating up the ingredients to the precise temperature. We’d grease our hands with butter so that the taffy wouldn’t stick, then stand by impatiently waiting for our chance to start taffy-pulling! When Dad felt it was cool enough for us to handle without getting burned, we’d each get a hunk to pull. And, pull we did…until the clear, slowly hardening candy would turn opaque white. Then, we’d cut it into pieces and individually wrap in wax paper that Mom had cut.
We used to love making it, and the flavor was out of this world, deliciously sweet. Mom used to ration it so that we were sure to have it a while after all that hard work! As they got older, and aging teeth and dental work became high priority, and we all grew up and moved away, this recipe was put to rest. I’ve pulled it back out recently and will have a go at making it. I‘m not much of a candy-maker…you see, I don’t have anywhere near the patience of my father. My hope is that pulling taffy once again will help preserve the tradition and the memories my family holds so dear.
Here’s the recipe. Perhaps it’s one you can use to make memories with your family, too.
Old-Fashioned Taffy
Ingredients
- 3 C granulated sugar
- 1-1/4 C water
- 1/4 C butter
- 2 T white vinegar
- 1 tsp vanilla
Instructions
- Combine sugar, water, butter and vinegar. Bring to a boil, stirring occasionally. Then, cook without stirring until a few drops form a firm ball when dropped into cold water (258°F). Remove from heat and add vanilla. Pour into a shallow greased pan or greased platter, and cool, turning the mixture toward the center with a spatula as edges firm. When cool enough to handle, slather butter on your hands, and pull taffy until light and firm. Stretch into a rope, and cut into pieces with scissors (dip scissors in water to prevent sticking). Wrap each piece in waxed paper.
