Maple Taffy

Vermont Maple Taffy

     Let's go to Vermont. Cold, beautiful, Vermont. As much as we'd all like to ignore this, we have to face the fact that winter is right around the corner. Some of you might live for the snow, but I live for the hot summer sun, so winter is kind of a disappointment for me. Besides that point, something good does come out of winter; all of the delicious, sweet treats. The thing that I like most about winter is its holidays. On Thanksgiving, I always bake delicious pecan pies with homemade whipped cream, as well as pumpkin gingerbread trifle. Mmm makes my mouth water just thinking about it. But don't even get me started on Christmas! Wreath and tree shaped cookies hot out of the oven, decorated with my homemade mint buttercream frosting. How could this holiday get any better? I am so excited for winter to come because of all of the opportunities I will have in the kitchen. Right now though, I'm not going to go all fancy schmancy on my desserts because I want to save those for when my family visits. So this past weekend, I decided to make something close to home for me. Vermont maple taffy. 

     

This recipe is so good and so easy. Let me tell you what you need to get started:

1.) A pie tin full of compacted snow

Photo Courtesy of A Cake Bakes in Brooklyn

2.) Half cup of REAL maple syrup (not Mrs. Butterworth crap)

Photo Courtesy of Chef Central

3.) A candy thermometer

Photo Courtesy of The Webstauraunt Store

First, you take your maple syrup, and put all of it in a saucepan over medium-high heat, bring to a boil. Once boiling and thickening, put your candy thermometer in the syrup until it reaches 235°F.

Photo Courtesy of World News

Remove from heat and immediately pour over compacted snow.

Wait for about four minutes for it to cool, then pick of with your fingers and enjoy!

Warning: This will not be your friend if you have braces, maple taffy is very similar to caramel.

Hope you all get a chance to try this!

Love you all,

Katherine