Apple Cider Vinegar Taffy
Servings: 20 pieces Prep Time: 20-30 minutes Cook Time: 15-20 minutes
Ingredients
2 cups organic white sugar
1/2 cup apple cider vinegar
2 Tbsp butter plus extra for pulling
Instructions
Cook the taffy
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.
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
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.