Taffy

Ingredients

• 2 1/2 cup white sugar
• 3 tablespoons cornstarch
• 1 cup light corn syrup
• 1 1/3 cup water
• 2 tablespoons butter (plus a lot of extra butter for hands, at least 1/2 a stick)
• 1 teaspoon salt
• 1 package of unsweetened, drink mix (like Kool-Aid) *the oz. amount varies depending on the brand you use.  Use a package that is supposed to me mixed with 2 quarts of water
• 1/2 teaspoon vanilla

Instructions

1. Butter a cookie sheet well, including the sides
2. In a medium saucepan, stir together sugar and cornstarch.  Add corn syrup, water, butter, and salt.  Stir well on medium heat until butter is melted.
3. Bring to boil (still over medium heat) and stop stirring.
4. Cook mixture until candy thermometer reaches 250* degrees F (120 degrees C).  This takes some time to reach 250 degrees but once it is approaching 250 it begins to cook quickly.
5. Immediately** remove from heat.
6. Carefully stir in vanilla and drink mix.  Mix well.
7. Pour mixture onto butter cookie sheet.  Allow to cool enough to handle, about 10-15 minutes.
8. Once cooled, butter hands well*** and begin pulling the taffy.  Pull for about 15-20 minutes.  The taffy begins as a dark translucent color, but as you continue to pull it becomes lighter.  Pulling the taffy is important because it adds oxygen, making it softer in the long run.
9. Cut the taffy into small pieces and wrap in wax paper.

*250 degrees is the temperature for sea level.  For every 1,000 feet above sea level you are, you need to reduce the temperature 2 degrees.  For example, I am about 4,000 feet above sea level and I cooked my mixture to 242 degrees.

** As in right when the thermometer reaches 250 degrees.  Any longer is going to make the taffy harder and stickier on the teeth.

***The taffy is going to be really sticky and soft.  I had to re-butter my hands almost after each pull.  At first you might think that it is not cooked enough, but as you continue pulling the taffy it becomes the perfect chewy candy.