Vinegar Taffy

Recipe View Prepare a baking dish by lightly buttering it. Set aside. (5 minutes)

Recipe View In a large, heavy-bottomed saucepan, combine the granulated sugar, apple cider vinegar, butter, cream of tartar, and sea salt. (2 minutes)

Recipe View Place the saucepan over medium heat, stirring continuously until the sugar is completely dissolved. (5-7 minutes)

Recipe View Once the sugar has dissolved, stop stirring. Bring the mixture to a boil and cook until it reaches the hard-ball stage (250-265°F or 121-129°C) on a candy thermometer. If you don't have a candy thermometer, drop a small amount of the syrup into a bowl of ice water. It should form a rigid ball that you can pick up and hold its shape. (15-20 minutes)

Recipe View Remove the saucepan from the heat and immediately pour the hot taffy mixture into the prepared buttered baking dish. (1 minute)

Recipe View Allow the taffy to cool slightly until it's cool enough to handle but still pliable. (5-10 minutes)

Recipe View Butter your hands well to prevent sticking. Begin pulling the taffy by stretching it into a rope, then folding it back on itself. Repeat this process continuously until the taffy lightens in color, becomes porous, and starts to stiffen. (15-20 minutes)

Recipe View Once the taffy is too stiff to pull easily, use buttered kitchen shears or a knife to cut it into 1-inch pieces. (5 minutes)

Recipe View Wrap each piece of taffy individually in waxed paper or parchment paper to prevent sticking. (10 minutes)

Recipe View Store the wrapped taffy in an airtight container at room temperature. It will keep for several days. (2 minutes)