Johnny Bull Taffy
By
Debbie Bevan
@DebBevan
1
This recipe came from the kitchen of my Great Aunt Ellen - She never measured anything for it. So we worked it with her and every ingredient before going in was measured. Aunt Ellen was born in England and this was something her mom passed down. It is wonderful taffy but if you have braces be careful - it is not forgiving. Remember once you start cooking - DO NOT STIR the pot at all! Important or the taffy doesn't come out. The time is estimated because it depends how long it takes to get to Hard Crack stage on a candy thermometer. ENJOY!
Rating:
☆☆☆☆☆ 0 votes
Serves:
small party
Prep:
15 Min
Cook:
1 Hr
Method:
Stove Top
Ingredients
- 2 lb
- brown sugar
- 1 lb
- white sugar (2 to 2 1/4 cups)
- 1/3-2/3 c
- vinegar (plain - enough to cover sugars)
- 1/3-2/3 c
- water (enough to cover sugars)
- 1/8 tsp
- salt (or as my aunt would say - a dash)
- 1/2 lb
- butter (add additional 1-2 tb)
- 12-16 oz
- walnut pieces
How to Make Johnny Bull Taffy
- 1On a sheet pan or rimmed cookie sheet break up walnuts into pieces and set aside
- 2Add all ingredients except the Butter and Walnuts to pan stir to incorporate but stop when mixed well
NOTE - the water and vinegar should not exceed 2/3 cup together in mixture -- be careful of the ratio - 3Bring ingredients to a bubbling state - DO NOT STIR EVER once all starts to cook.
- 4Once mixture is bubbling add the Butter
DO NOT STIR in butter - it will melt
NEVER STIR once cooking starts - 5Boil to a hard crack stage (check with candy thermometer)
- 6Once mixture reaches hard crack stage - remove from heat and pore over Walnuts on cooking sheet and cool
- 7When cook break into pieces and ENJOY!
