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Old-fashioned taffy pull party--how to host your own - cooking-tips


Want a exceptional party idea for your child's birthday-or even her next weekend sleepover with friends? Try hosting your own taffy pull. It can get beautiful messy, but kids absolutely love it. Just abide by these steps to diminish the mess . . . and amplify the fun!

1. Stock up on supplies.

If you don't before now own basic candymaking tools, stocking up is beautiful easy. You'll need a medium-size saucepan (3 or 4 quarts) with a heavy bed and above-board sides. You'll also need a long-handled made of wood spoon, a pie brush (used to brush off any crystals that might form), and a good candy thermometer with a metal clamp that attaches to the side of your saucepan.

Next, go shopping for taffy ingredients. For the recipe in this article, you'll need to pick up the following: sugar, corn syrup, salt, unsalted butter, flavoring extracts (vanilla, raspberry, and lemon), food ruddiness (red and yellow work nicely), flour, wax paper, and candy wrappers.

2. Cook your kitchen.

If you resign physically to the fact that this party is going to get messy, you'll be in the right mindset to just relax and let the kids have fun. Still, there are a few clear-cut steps you can take to decrease the mess.

First, lay down a number of painter's cloths, taping the edges to keep every inch of your floor. Next, drop a light layer of flour over the painter's cloths-this will help keep everyone's shoes from sticking to the cloths when the inevitable spills occur. Finally, tape down some wax paper over the table or countertop where you plan to start your taffy pull.

3. Make your darling taffy recipe.

The administer of assembly taffy can be a hardly tricky for young ones. I advise creation the taffy yourself, and after the candy has cooled, call in the kids to start the pulling.

Here's a classic recipe for brine taffy. Try it!

3/4 cup water
2 cups sugar
1 1/4 cups corn syrup
2 tablespoons butter
Flavoring and complexion as desired
1 teaspoon salt

Measure 2 cups sugar, l 1/4 cups corn syrup, 3/4 cup water, 1 teaspoon salt into a pot and blend well with a made of wood spoon. Place over low heat until sugar has dissolved, stirring continuously. Become more intense the heat and do not stir during the rest of the cooking. Wash the sides of the pan with a brush or fork sheltered with muslin and hollow in water, using an upward motion. This will avert the formation of crystals which might cause the candy to sugar. After the syrup boils put in the candy thermometer, and when the thermometer registers 265 degrees, confiscate candy from heat. Add 2 tablespoons butter and stir very gently. Allot the taffy into three parts; you'll add altered flavors and pallor to each one at some point in the pulling process.

4. Get ready the diminutive ones.

First, have all wash his or her hands with lots of soap and warm water. Then, let them fat their hands generously with a stick of unsalted butter to foil the fresh taffy from sticking to fingers. Don't use vegetable oil or grease for this step-the essence when mixed with taffy isn't almost as good as real butter.

5. Let the pulling begin!

Once the taffy has cooled an adequate amount of to handle, it's time to start pulling. Instruct your partygoers to use only their fingertips to lift the edges of the warm, flowing candy up, and then to pull out about 12 inches. Then, they'll at once fold the taffy back from the one hand to the other, easily spread the center, and then pulling again.

If you're accumulation food skin color and flavoring, pause briefly after a few pulls to add a drop or two to the mixture, folding the mixture over on the color and flavor. Try using raspberry aroma with red coloring, lemon aspect with yellow coloring, and vanilla feeling with no coloring. Continue to pull until the color and essence are completely mixed in.

6. Wrap it up.

When your taffy is very hard to pull and holds its shape when laid out on a platter, it's ready to cut into pieces. Rub a pair of kitchen hedge clippers with unsalted butter, and then cut the hardened taffy into bite-size pieces. Have the kids wrap the pieces in candy wrappers, twisting each end. (You can also use wax paper or dyed forced wrap. )

Now you can fill small baggies with the taffy, and send each child home with their own home-grown party favor!

Vanessa Kirkland is publisher of the loved recipe collection, "Candymaking Secrets," by Virginia Pasley. This long-lost assembly includes 67 vintage recipes for making delicious old-fashioned candies at home . . . exclusive of a single cooking class. Find out more at ===>

http://www. CandyMakingSecrets. com/


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