Prep 15 mins
Cook 30 mins
the secret to taffy is to lift edges with a fork and fold back into the center of the taffy to discourage any hardening before it's cool enough to handle
- combine all ingredients in a large saucepan.boil to hard ball stage or 250*-269* -- degrees on a candy thermometer.
- Pour onto a buttered surface; cool just until comfortable to the touch --
- find a partner and pull with buttered hands until taffy is white and porous.
- cut with buttered scissors into 1" pieces.
- wrap in waxed paper.
- makes about 2 1/2 dozen.