A tasty recipe from Catherine Fulvio's Tastes Like Home.
- 237ml pure maple syrup (1 Cup)
- 2 tsp of butter (it reduces splutter and spillover)
- Sugar thermometer (not mandatory, but preferable)
- Finely crushed ice or a frozen tray
- 6 popsicle sticks to roll the taffy onto
NB * 1 Cup makes enough for 6 taffy
- On medium heat, bring maple syrup & butter to a boil while stirring constantly.
- Use a sugar thermometer and remove maple taffy from heat when the mercury reaches
- anywhere from 235ºF to 245ºF.
- If you're making taffy without a sugar thermometer, then keep stirring the syrup at a boil for roughly between 5 - 10mins or until it reaches 115 - 118 degrees.
- Prepare a tray of finely crushed ice by adding ice to blender/food processor, or place a large dish or tray into the freezer for a few hours.
- Once this step is complete, remove taffy from heat and let it cool until all bubbles subside.
- Then conduct a test by pouring a small amount of taffy onto the crushed on ice, or the plate/tray from the freezer.
- Is the taffy thick yet supple enough that it wraps around a popsicle stick with ease?
- Does it stay put on the stick? Perfect. You're good to go.
- If the Taffy is too thin? Then put it back on the heat and bring to a boil again for 2-5 minutes max. And try the test again.
- If it's too thick and rigid? Add small increments of water and stir until the taffy reaches desirable consistency, then reheat and conduct the test again.