Friday, July 22, 2011

Old Fashioned Taffy

In honor of Pioneer Day this Sunday, we've made butter, fudge, ice cream {which turned into an epic fail... which is why it was never posted :(}, and now taffy!!

Now before I get into the recipe, I have a funny story to tell.

This recipe calls for glycerine.  And in the book it specifically says that you can find this particular ingredient at a drugstore.  Not only that but it's 'essential'.  See?

So, I did what any good girl would do and ran to the drugstore for my glycerine.  This is what I found...

Great!  I have what I need, let's get started...

But WAIT!  On the back of this bottle of glycerin (no E) it states "for external use only".  Lovely, what am I supposed to do now?  One of my 'essential ingredients is not to be consumed.  I called my mom and she did a little research via the internet (gotta love Google) and found that glycerine (with an E) is 'also known as glycerin' (without an E).  Hmmm, so it was time to call a pharmacist.

Yes!  I did, I called a pharmacy to ask a silly question.  It went something like this:

***ring, ring***

Technician (female):  Pharmacy... technician speaking.  How can I help you?

Me:  Ummm hi, I'm calling with what is probably a really silly question.

Tech:  *light giggle* That's ok, we love those.

Me:  Okay, well, I have a recipe for old fashioned taffy and it calls for glycerine.  In the book it says that it can be found at a drugstore so I went to Rite Aid and bought some but realized that on the back it says 'external use only'.  Am I really supposed to use this in my recipe?

Tech:  *hearty laugh*  No!  Don't eat that stuff!  It's not supposed to be eaten.  You really have a recipe that calls for glycerine?

Me:  Yes, but I noticed {actually Anthony noticed... so unlike him} that the one I bought is spelled without an E on the end.  In the book, it has an E.  Would that make any difference?

Tech:  I don't know, let me ask the head pharmacist.  Hold on for just one minute...

Tech {after asking head}:  I guess there is an oral one.  Maybe if you were to call Orson Gygi's and see if they carry it.

Me:  Okay, thank you so much.

Well, after that embarrassing display of ignorance, I called Gygi's and they DO, in fact, carry glycerine (with an E) and it is in fact edible.  The lady said people use it in fondant.  Being that I know absolutely zippo about fondant I would never have known.  But it got me thinking, if it's used for fondant, maybe craft stores would carry it.  They carry fondant.  As it turns out, I was right!  This is the correct glycerin, folks!

And now, let's proceed, shall we?

This recipe comes from this book, one of my favorites!  And it was published in 1980... maybe back then, glycerine (with an E) was sold at drugstores.

We've decided that the 'E' stands for 'edible', no?

Here's what you'll need:

And now you'll need to combine the sugar, water, corn syrup, salt, and glycerine in a saucepan.  {I could have used a smaller one}.

Bring to a boil.

Boil to 258*.  It will thicken as it heats up.

Meanwhile, butter a cookie sheet.  Use real butter, please... not a spray.

Once the mixture reaches 258*, take off heat and let sit for three minutes before stirring in butter and vanilla.  Stir in completely.

{Notice the little black flecks... yeah, not too happy about those.  The burnt sugar on the sides got stirred in.  Don't freak... I did just a little.  No biggie.}

Pour it onto the buttered cookie sheet.  It probably won't fill the whole thing.  That's okay. {forgot to take a picture of that... sorry!}

Let cool until it can be handled with bare hands.  This happens within just a few minutes.  Don't wait too long or it will harden too much.

Separate into pieces {yes, it looks like raw chicken} and strrrrrretch and fold, strrrrrretch and fold, strrrrrrretch and fold.  {Yes it deserves the extra R's because it really is that tough for a wuss like me. ;)}

The left one above has not been pulled yet, the right one has been pulled just a few times.

Which is why I make my husband finish it off for me.  {Hi Anthony!  I think you look awfully handsome with that facial scruff you're growing!}

Keep going until it's 'white and pliable'.

Now you can either cut into little pieces or shape it into your initial... Go for the initial!  The kids think it's great!


Old Fashioned Taffy (Lion House Taffy)

2 c. sugar

1 1/2 c. water

1 c. white corn syrup

1 tsp. salt

2 tsp. glycerine

1 tsp. vanilla

2 T. butter

Boil sugar, water, corn syrup, salt and glycerine to 258*.  Remove from heat.  Let sit for 3 minutes before adding butter and vanilla.  Stir in until butter is melted completely.  Pour onto buttered cookie sheet and cool until it can be handled with bare hands. 

Make sure your hands are clean.  Take a piece of taffy and stretch and fold over and over again until white and pliable.  Form into initial or cut into pieces.  Wrap in parchment paper or wax paper.  It will stick to anything else. 


Heather @ FakeItFrugal said...

Wow! I am definitely going to make this taffy! How fun!!! Thanks for the instructions (and thanks for saving me from surely being poisoned by the wrong Glycerin(e)!!!

Sallie said...

Well, live and learn. Who would have thought there are two types if glycerin(e)? I'm sure glad you're a label reader!!

Just Jaime said...

What an adventure! Looks like fun though!

Katie @ This Chick Cooks said...

Wgat a fun recipe! I never realized that there are 2 types of glycerin! I host a recipe swap every week and I'd love for you to come by and show off a recipe or two. Have a blessed day :)

Heather & Rose said...

Love this!! Looks like fun, and I love taffy! I also didn't know there were types of glycerin... Crazy. :0)

Kirsten said...

That is too funny! I always thought it would be harder than that! Thank you for sharing!I'm a new follower and would love it if you stopped by and became a follower of mine! Also...I have a giveaway going on right now!

Have a great day!


Meagan said...

That is awesome! Thanks for sharing!