Vinegar taffy?  Oh, yes.  Growing up, my family would start making candies to give as Christmas gifts right after Thanksgiving.  This year, I am making them early to pack some up and ship to Clara – this will be the first year she stays in Ireland over the Christmas break. Though she may have the kitchen and supplies she needs to make them herself, I choosing to do a few more homemade goods for the holidays – it’s my way of adapting holiday celebrations to be safe.

This is a variation on an old family favorite recipe. It may sound a little odd, but it’s actually delightful, if not slightly addictive.  Vinegar’s sharp sour contrasts to sugar’s sweetness and creates a unique flavor sensation.  Pulling taffy takes some time and is best done in joyous company, with your hair tied back.

Apple Cider Vinegar Taffy
Print Recipe
Servings Prep Time
15-20 pieces 20-30 minutes
Cook Time
15-20 minutes
Servings Prep Time
15-20 pieces 20-30 minutes
Cook Time
15-20 minutes
Apple Cider Vinegar Taffy
Print Recipe
Servings Prep Time
15-20 pieces 20-30 minutes
Cook Time
15-20 minutes
Servings Prep Time
15-20 pieces 20-30 minutes
Cook Time
15-20 minutes
Ingredients
Servings: pieces
Instructions
Cook the taffy
  1. Don't cook the mother! Avoid using too much of the "mother" from the cider. That's the residue, particles at the bottom of the jar. Either strain it out or allow it to settle and gently pour off the portion of cider you need. That will give you a clearer taffy.
  2. In a heavy sauce pan, melt 2 tablespoons of butter. Once butter is melted add in sugar and vinegar and stir until dissolved. Boil mixture, stirring gently until it reaches 256° F on a candy thermometer. The candy will become brittle when tested under cold water.
Pull the taffy
  1. Pour the mixture onto a buttered marble slab or white china tray. Using a spatula work the taffy until cool enough to be handled with buttered hands. Be careful, taffy is hot! Twist and pull the taffy until it has a whitish/creamy gloss. Twist and shape into narrow ropes about width of you thumb. Using a sharp knife cut into small pieces and then wrap in waxed paper.
Recipe Notes

Healing highlights:  The sour flavor enters the Liver and Gallbladder, stimulating bile flow and powerfully moves Qi. The sweet flavor goes to the Earth element and the Stomach and Spleen.  In small amounts sugar helps to circulate the blood.  However, often sugar is in excess in the American diet causing problems ranging from diabetes to cavities and aggravating muscle aches and pains. Butter, of course, provides fat that satiates.

This is a treat...use with caution.

 

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