provided by Dani Vest
The Vest family looks forward to Vinegar Taffy each year as the holidays approach. Dani Vest remembers her great-grandmother Nonie’s “hands of steel” working the taffy before it had cooled producing gorgeous, pearly-white taffy that everyone loved.
Ingredients:
- 2 cups white sugar
- 1/2-cup water
- 1/2 cup white vinegar
Instructions:
Boil ingredients on stove, medium high heat, stirring constantly. After 3 min or so, start dropping small amounts into a glass of cold water. When it reaches the “hard crack stage”, pour onto buttered plates. **If you choose to use a candy thermometer, you want it in between the soft crack and hard crack stage. Start testing it in the cold water at this point.
Pour 1/2 tsp vanilla on taffy. Start by using a plastic spatula and keep the taffy moving. Butter your hand really well and as soon as you can, start picking it up with your hands. Be careful because it is very, very hot. Start stretching taffy, pulling it over and over. It will start to turn a pearly, white color and begin to harden. Keep pulling as long as you can. Lay ropes of taffy on wax paper, indent with a knife into small pieces (so it will break more evenly) and let cool completely. Break apart and eat. You can wrap pieces in wax paper for serving or sharing.
*This is not like salt water, or laffy taffy. This taffy becomes hard candy when cooled and the small pieces are meant to be sucked on, not chewed.
